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, water, and vermouth 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.85 Kcal (1862 kJ) | ||
| Calories from fat | 170.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.99g | 29% | |
|---|---|---|---|
| Cholesterol | 80.47mg | 27% | |
| Sodium | 1515.59mg | 63% | |
| Potassium | 800.43mg | 17% | |
| Total Carbs | 28.95g | 10% | |
| Sugars | 9.46g | 38% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 22.51g | 45% | |
| Vitamin C | 22.5mg | 38% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1.7mg | 10% | |
| Calcium | 91.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 70.49 Kcal (295 kJ) | ||
| Calories from fat | 27.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 29% | |
|---|---|---|---|
| Cholesterol | 12.75mg | 27% | |
| Sodium | 240.14mg | 63% | |
| Potassium | 126.83mg | 17% | |
| Total Carbs | 4.59g | 10% | |
| Sugars | 1.5g | 38% | |
| Dietary Fiber | 0.34g | 9% | |
| Protein | 3.57g | 45% | |
| Vitamin C | 3.6mg | 38% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 0.3mg | 10% | |
| Calcium | 14.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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