Menu Enter a recipe name, ingredient, keyword...

Tarragon Beef Stew


This is a warm, comforting stew - perfect for chilly days!

Google Ads
Rate this recipe 4.1/5 (14 Votes)


  • 1 lb. grass finished beef stew meat, seasoned with Real salt or Himalayan sea salt
  • 1 TB fat of choice {lard, tallow, or rendered bacon fat work especially well}
  • 1 organic yellow onion, chopped
  • 1 1/2 cups bone broth
  • 2 organic carrots, peeled and sliced
  • 1 large organic sweet potato, chopped
  • 1 tsp Real salt or Himalayan sea salt
  • 2 TB organic tarragon, chopped {or 2 tsp dry}
  • 1 TB organic rosemary, chopped {or 1 tsp dry}
  • 1 TB organic thyme, chopped {or 1 tsp dry}


Servings 4
Cooking time 145mins


Step 1

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.

You'll also love

Review this recipe

Kefta (beef kebob) Sisler Family Spinach Hamburgers