Tarragon Beef Stew with Vermouth

Ingredients

Contains: milk, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons butter
• 1 pound beef stew meat
• 6 cups chicken broth
• 4 cups water
• 1 1/2 cups sweet vermouth
• 2 cups new potatoes
• 2 large carrots, quartered
• 4 cloves garlic
• 2 teaspoons chopped fresh tarragon
• 1 bay leaf
• 1/2 cup Worcestershire sauce
• 1 tablespoon white sugar
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the beef dry and season it with the salt and pepper. Melt the butter in a large heavy pot over medium-high heat. Brown the beef in batches, about 8 minutes total, then set it aside.

2. Add the garlic to the pot and cook 1 minute. Pour in the sweet vermouth, scraping up the browned bits, and simmer 5 minutes.

3. Return the beef to the pot with the chicken broth, the water, bay leaf, Worcestershire sauce, white sugar and honey. Bring to a boil, then reduce to low, cover and simmer 120 minutes.

4. Add the new potatoes and carrots. Cover and simmer about 50 minutes more, until the vegetables are tender and the beef is fork-tender and reaches at least 145°F (63°C) in the thickest piece.

5. Stir in the chopped tarragon for the last 5 minutes. Remove the bay leaf, taste, adjust the salt and pepper, and serve hot.