I think it is time to give up the ghost where the garden is concerned at this point. With the exception of the hardy root veg and brussels sprouts we’re done and dusted. A couple of weeks ago I managed to find some tarragon still green in the garden which reminded me of a recipe I had printed out from allrecipes.com a few years ago. Looking at it again, I realised that I hadn’t followed it completely when I made it before. For one, it had honey. And a few other interesting things. But it does have vermouth which works really well with tarragon.
I love beef stews, particularly with ale, but my husband sometimes finds them too heavy in flavour. This stew has a lot of flavour without the heaviness. A more refined rustic soup if that isn’t too much of an oxy moron!
Dredge about a pound of stewing beef in flour and season it with sea salt and pepper. In a saucepan melt 2 tablespoons of butter. Brown the beef. Chop a small red onion, 3-4 cloves of garlic, a carrot, and 2-3 mushrooms. Add the veg to the beef and cook for a few minutes.
Cube 2-3 red potatoes depending on the size. Add it to the saucepan. Cook for a few minutes then add 4 cups of vegetable bouillon and bring to a simmer. Add 1/2 cup of vermouth, 4 tablespoons of worcestershire sauce, a handful of tarragon, and a small spoonful of mustard.
Simmer for a few hours at low temperature until the beef is tender and the potatoes are cooked through.
Add some crusty bread and you’ll be warmed to your toes! 🙂
