Tarragon Beef Stew with Vermouth

Ingredients

• 1  bay leaves 
• 1 pound stew meat 
• 2 tablespoons butter 
• 2 large carrots quartered
• 6 cups chicken broth 
• 2 teaspoons tarragon fresh chopped
• 4 cloves garlic 
• 1 tablespoon honey 
• 2 cups baby potatoes 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 1.5 cups mirin sweet
• 1.5 cups mirin sweet
• 4 cups water 
• 1 tablespoon granulated sugar white
• 0.5 cup worcestershire sauce 

Equipment

• pot

Directions

1. Melt butter In a large stockpot over medium-high heat.
2. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
3. Pour the chicken broth, water, and vermouth into the stock pot.
4. 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.
5. Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.