Ingredients
- Servings: 6
- 2 tablespoons butter
- 1 pound beef stew meat
- 6 cups chicken broth
- 4 cups water
- 1 1/2 cups sweet
- 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
Recipe
-
Preparation Time: 15 mins
Cook Time: 3 hrs
- 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, water, and into the stock pot. 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.
- remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.
Ready Time: 3 hrs 15 mins
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