Tarragon Marlin Steaks With Vermouth Recipes

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TARRAGON BEEF STEW WITH VERMOUTH



Tarragon Beef Stew with Vermouth image

Simply throw it all together, cover, and walk away. Return to a rich, hearty, dark stew. Serve with heavy, rustic breads and strong cheeses, such as smoked Cheddar, baked Brie, or Roquefort.

Provided by Christine M. Cook

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h15m

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 pound beef stew meat
6 cups chicken broth
4 cups water
1 ½ cups sweet vermouth
2 cups new potatoes
2 large carrots, quartered
4 cloves garlic
2 teaspoons chopped fresh tarragon
1 bay leaf
½ cup Worcestershire sauce
1 tablespoon white sugar
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
  • Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
  • Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 29.7 g, Cholesterol 76.6 mg, Fat 20.2 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 8.9 g, Sodium 423.5 mg, Sugar 13.5 g

TARRAGON MARLIN STEAKS WITH VERMOUTH



Tarragon Marlin Steaks with Vermouth image

Number Of Ingredients 5

1/2 cup dry vermouth or 1/4 cup lemon juice plus 1/4 cup water
1/4 teaspoon aromatic bitters
4 large sprigs tarragon
1 1/2 pounds marlin tuna or opah steaks 1 to 1 1/2 inches thick
1 1/2 teaspoons chopped fresh or 1/2 tsp dried tarragon leaves

Steps:

  • Mix vermouth and bitters in shallow nonmetal dish. Add 2 sprigs tarragon. Add fish, turning to coat with marinade. Top fish with remaining 2 sprigs tarragon. Cover and let stand, turning once, at least 15 minutes but no longer than 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Drain fish discard marinade but not the tarragon sprigs. Place all 4 tarragon sprigs directly on hot coals. Immediate cover and grill fish 4 inches from medium heat 10 to 15 minutes, turn-ing once, until fish flakes easily with fork. Remove fish to platter. Sprinkle with chopped tarragon.1 Serving: Calories 160 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 65mg Sodium 60mg Carbohydrate 0g (Dietary Fiber 0g) Protein 22g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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