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Main Course   -   Tarragon Beef Stew   by Rusty Nejdl

Description This is a fantastic stew that my whole family enjoys. Unlike other stews, this isn't think and thus isn't completely stuck to being served only in winter. Also, the aroma of this is wonderful and makes everyone look forward to dinner.
  • 2 tablespoons butter
  • 1 pound beef stew meat
  • 2 cans chicken broth
  • 1 cup cooking sherry
  • 2 cups new potatoes
  • 2 large carrots, quartered
  • 4 cloves garlic
  • 2 teaspoons chopped fresh tarragon
  • 1 bay leaf
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions 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.

Pour the chicken broth, and sherry into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, 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.
Serves 6
Time to Make 3 hours

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©2001-2019 by Rusty Nejdl. All rights reserved.