Tarragon-Beef Stew with Vermouth

Ingredients

• 2 tablespoons olive oil
• 2 pounds beef shoulder, cut into 1-inch cubes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried tarragon
• 1 cup dry red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 tablespoon vermouth
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the beef cubes and cook for 5 minutes, stirring occasionally.
3. Add the onions, garlic, and tarragon and cook for 5 minutes, stirring occasionally.
4. Add the red wine, beef broth, tomato paste, and vermouth. Bring to a boil, reduce heat to low, and simmer for 45 minutes, stirring occasionally.
5. Add the parsley, salt, and pepper, and simmer for 5 minutes.
6. Serve hot.

Interesting Facts

• Tarragon is a fragrant herb used in French cooking.
• Vermouth is a fortified wine that adds a unique flavor to dishes.
• This stew can be served with crusty bread or over mashed potatoes.