Tarragon Beef Stew Recipe 45 Food

TARRAGON BEEF STEW RECIPE - (4/5)

Steps:

• Heat fat of choice in the bottom of a large cast iron dutch oven over medium-high heat. Work in batches to not over crowd the pan, sear stew meat for five minutes before flipping. Continue browning all sides and set aside on a plate. Once all meat is seared, sauté the onion for ten minutes, until translucent. Return the meat, add broth, bring to a simmer. Reduce heat, cover, and let mixture simmer 60-90 minutes. Add carrots, sweet potatoes, herbs and salt. Stir to combine, cover, and let simmer another 30 minutes. Check seasoning before serving.

BEEF STEW

Steps:

• Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.

BRAISED BEEF SHANK WITH WINE AND TARRAGON

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
• Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
• Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE

Steps:

• Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
• Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.