Tarragon Beef Stew

Kitchen Tested
  • Yield 8 servings

A hearty beef stew that's great served over rice.


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



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