Baked Beef Stew With Carrots

• 2 lbs beef stew meat, boneless and cubed
• 2 onions, thinly sliced
• 1 tablespoon all-purpose flour
• 1 (14 1/2 ounce) can beef broth
• 14 cup red wine vinegar
• 1 teaspoon dry thyme leaves
• 1 teaspoon dried rosemary
• 1 teaspoon pepper
• 1 12 lbs carrots, sliced 1/4 inch thick (about 4 cups)
• salt

1. In a shallow 3 to 4 quart casserole, combine beef and onions.
2. Bake, uncovered, in a 450 degree Fahrenheit oven, stirring occasionally, until beef and onions are browned (40 to 45 minutes).
3. Remove from oven; sprinkle with flour and stir gently to coat.
4. Reduce oven to 350 degrees Fahrenheit.
5. In a 1-1/2 quart pan, combine beef broth, red wine vinegar, thyme, rosemary and pepper.
6. Bring to a boil.
7. Add to beef mixture, stirring to loosen any browned bits.
8. Distribute carrots over beef.
9. Cover tightly and bake until beef is very tender when pierced (1-1/2 to 2 hours).
10. Season with salt.

beef stew meat, onions, flour, beef broth, red wine vinegar, thyme, rosemary, pepper, carrots, salt

Taken from www.food.com/recipe/baked-beef-stew-with-carrots-473932 (may not work)