Friday, December 9, 2011

Beef Stew

Well it's hard to believe it's still not winter as the nights begin to get colder and colder! Warm up with this stew recipe that is delicious and fail proof!

2 tbsp butter
1 lb stew meat
3-6 cups broth
2-4 cups water
11/2 cup sweet vermouth or cooking red wine
2 cups potatoes, peeled and halved and then quartered
2-3 large carrots, cut into 1-2" rounds
4 cloves garlic, minced
2 tsp tarragon
1 bay leaf
1/2 cup worcestshire sauce
1 tbsp honey
1 tbsp sugar
1/4 tsp each salt and pepper

1. Melt butter in stockpot and cook meat for 2-3 minutes until browned.
2. Put everything else in (start at the low end with the broth and water, wait to see how you like the flavor and how much extra liquid there is. Add more as needed). Bring to a boil and then reduce heat, cover. Cook for 2-21/2 hours.
3. Remove cover and cook until desired thickness.

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