Tarragon Beef Stew

  • Yield: 8 servings


2/3cup all-purpose flour
Salt and pepper to taste
1tablespoon dried tarragon
1/2teaspoon garlic powder
3pounds sirloin tips, cut into 1 1/2-inch cubes
1/2cup tarragon wine vinegar
1cup canned beef broth
1teaspoon sugar
1 (8-ounce) can whole mushrooms, with their juices
1/4cup chopped green onions
6cups cooked rice


  1. Blend flour with salt and pepper, tarragon, and garlic powder in a shallow bowl. Coat meat in seasoned flour.
  2. Brown meat in a large pot coated with nonstick cooking spray over medium heat, about 8 minutes. Stir in vinegar, beef broth and sugar and lower heat. Cover and simmer 2 hours, or until meat is tender. Add mushrooms with their juices and green onions. Cook, uncovered, 10 minutes. Serve over cooked rice.

Nutritional Info *per serving

  • Calories 451
  • Fat 12g
  • Saturated Fat 4.7g
  • Cholesterol 102mg
  • Sodium 244mg
  • Carbohydrate 44.2g
  • Protein 38.7g