Tarragon Beef Stew with Vermouth

Gluten Free
Health score
11%
Tarragon Beef Stew with Vermouth
195 min.
6
339kcal

Suggestions

Looking for a hearty and flavorful meal that's both gluten-free and packed with delicious ingredients? Look no further than this Tarragon Beef Stew with Vermouth! This mouthwatering dish is the perfect lunch or dinner option, serving six generous portions that will leave your taste buds satisfied and your stomach full.

With a focus on quality and taste, this recipe features a delightful combination of tender beef stew meat, sweet vermouth, fresh tarragon, and a variety of aromatic vegetables. The beef is slowly simmered to perfection, allowing its rich flavors to meld seamlessly with the other ingredients. The result is a sumptuous stew that's both comforting and sophisticated, making it an ideal main course for any occasion.

One of the best things about this recipe is its ease of preparation. Despite its complex and delectable flavors, it requires just 195 minutes from start to finish, allowing you to spend more time enjoying your meal than slaving away in the kitchen. Plus, with a calorie count of just 339 kcal per serving, you can indulge in this delicious stew without any guilt.

So why not treat yourself and your loved ones to a truly memorable dining experience? Give this Tarragon Beef Stew with Vermouth a try, and discover a new favorite that's sure to become a staple in your recipe collection.

Ingredients

  •  bay leaves 
  • pound stew meat 
  • tablespoons butter 
  • large carrots quartered
  • cups chicken broth 
  • teaspoons tarragon fresh chopped
  • cloves garlic 
  • tablespoon honey 
  • cups baby potatoes 
  • 0.3 teaspoon pepper 
  • 0.3 teaspoon salt 
  • 1.5 cups mirin sweet
  • 1.5 cups mirin sweet
  • cups water 
  • 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.

Nutrition Facts

Calories339kcal
Protein30.56%
Fat28.25%
Carbs41.19%

Properties

Glycemic Index
72.49
Glycemic Load
10.45
Inflammation Score
-10
Nutrition Score
18.633043330649%

Flavonoids

Luteolin
0.03mg
Kaempferol
0.46mg
Myricetin
0.04mg
Quercetin
0.44mg

Nutrients percent of daily need

Calories:338.93kcal
16.95%
Fat:8.2g
12.61%
Saturated Fat:3.75g
23.44%
Carbohydrates:26.9g
8.97%
Net Carbohydrates:25g
9.09%
Sugar:9.72g
10.8%
Cholesterol:61.6mg
20.53%
Sodium:1367.38mg
59.45%
Alcohol:11.4g
100%
Alcohol %:2.07%
100%
Protein:19.96g
39.92%
Vitamin A:4179.53IU
83.59%
Vitamin B6:0.72mg
35.83%
Vitamin B3:6.63mg
33.14%
Selenium:22.57µg
32.25%
Zinc:3.63mg
24.23%
Vitamin B12:1.45µg
24.23%
Potassium:803.07mg
22.94%
Phosphorus:229.14mg
22.91%
Iron:3.68mg
20.45%
Vitamin B2:0.33mg
19.64%
Vitamin C:15.23mg
18.46%
Manganese:0.33mg
16.56%
Vitamin B1:0.2mg
13.17%
Copper:0.26mg
12.92%
Magnesium:42.57mg
10.64%
Calcium:80.07mg
8.01%
Fiber:1.9g
7.58%
Folate:26.36µg
6.59%
Vitamin B5:0.58mg
5.85%
Vitamin K:5.75µg
5.48%
Vitamin E:0.61mg
4.09%
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