Tarragon Beef Stew

• 2 tablespoons butter
• 1 pound beef stew meat
• 6 cups chicken broth
• 4 cups water
• 1-1/2 cups sweet vermouth (I use Martini and Rossi brand)
• 2 cups new potatoes, halved
• 2 large carrots, quartered
• 4 cloves garlic
• 2 teaspoons fresh tarragon, chopped
• 1 bay leaf
• 1/2 cup Worcestershire sauce
• 1 tablespoon white sugar
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

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. Take out bay leaf before serving.

Serves 6.