Tarragon is an underappreciated herb. I enjoy it in soups and stews a great deal. This beef stew had a sublime flavor from the addition of tarragon. It was also the perfect treat on top of oven fries! (I love my stews served on top of fries.)
2 lb beef
2 tbsp vegetable oil
1 yellow onion
1 cup sour cream
2 tbsp starch
1/3 cup minced fresh tarragon
1-2 tbsp dijon mustard
Chop the beef and toss with half of the starch. Season with salt and sear on the oil at high temperature without crowding.
Add in the diced yellow onion and sautee until translucent. Season with black pepper. Add a cup of water (or broth) and simmer with the lid on until the beef is tender.
Mix the sour cream with the dijon and the minced tarragon, as well as one tbsp of starch. Temper it with the liquid from the beef before adding it to the beef stew.
Bring to a simmer and serve!