Tarragon-Braised Beef Stew

Extra-lean sirloin beef gently simmered in an herbed broth with soft peeled carrots and tender potatoes.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: French
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-FODMAP
• Low-Residue
• Whole30
• High-Protein
• Low-Calorie
• Low-Fat
• Low-Sodium
• Low-Sugar
• Halal
• Kosher
• Low-Saturated-Fat

Tags

• one-pot
• comfort food
• rich

Ingredients

• 1.5 pound beef top round (trimmed of fat, cut into 1-inch cubes)
• 1 pound russet potato (peeled, cut into 3/4-inch chunks)
• 1 pound carrots (peeled, sliced into 1/2-inch rounds)
• 1 tablespoon olive oil (extra virgin)
• 1 tablespoon dried tarragon
• 1 teaspoon dried thyme
• 0.5 teaspoon salt (fine table salt)
• 0.25 teaspoon black pepper (ground)
• 2 cup water

Instructions

1. Season the beef top round cubes with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a heavy Dutch oven or large pot over medium-high heat.
3. Add the beef cubes in a single layer and sear for 5 minutes, turning occasionally until browned on all sides.
4. Add 2 cups water, the remaining 1/4 teaspoon salt, 1 tablespoon dried tarragon, and 1 teaspoon dried thyme, scraping up any browned bits from the bottom of the pot.
5. Bring to a boil, then reduce heat to low, cover tightly, and simmer gently for 25 minutes.
6. Add the diced russet potatoes and sliced carrots. Cover and continue simmering on low for 15 minutes until beef and vegetables are thoroughly tender.

Notes

The flavors deepen even more overnight, making Saturday's reheated portion especially delicious.

Nutrition (per serving)

• Calories: 330
• Protein: 43 g
• Carbohydrates: 26 g
• Fat: 6 g
• Fiber: 3.7 g
• Sodium: 370 mg
• Saturated Fat: 1.7 g
• Sugar: 3.4 g
• Cholesterol: 90 mg