Irish Beef ‘N’ Carrot Stew

• 1 pound carrots, cut into 2-1/2 inch pieces
• 2 medium onions, chopped
• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• 1-1/2 pounds boneless beef chuck steak, cut into 1-inch strips
• 1/2 teaspoon chopped fresh basil
• 2/3 cup Guinness, other dark beer or beef broth
• 1 teaspoon honey
• 2/3 cup additional beef broth
• Mashed potatoes or boiled potatoes

1. Place carrots in a greased shallow 2-qt. baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish.
2. In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish.
3. Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef. Cover and bake at 325u0b0 for 1-1/2 hours or until beef is tender. Serve with potatoes.

carrots, onions, vegetable oil, allpurpose, salt, boneless beef chuck steak, fresh basil, beef broth, honey, additional beef broth, potatoes

Taken from www.tasteofhome.com/recipes/irish-beef-n-carrot-stew/ (may not work)