Rating: 4 stars 4
26 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

Simply throw it all together, cover, and walk away. Return to a rich, hearty, dark stew. Serve with heavy, rustic breads and strong cheeses, such as smoked Cheddar, baked Brie, or Roquefort.

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Recipe Summary

prep:
15 mins
cook:
3 hrs
total:
3 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.

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  • Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.

  • Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.

Nutrition Facts

450 calories; protein 21.2g; carbohydrates 29.7g; fat 20.2g; cholesterol 76.6mg; sodium 423.5mg. Full Nutrition
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