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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

Place carrots in a greased shallow 2-qt. baking dish. In a skillet,

Printed from tasteofhome.com Nov 19, 2008

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Irish Beef 'n' Carrot Stew cont.

saute onions in oil for 5 minutes or until tender. Using a slotted
spoon, transfer onions to dish. 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. 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
325° for 1-1/2 hours or until beef is tender. Serve with
potatoes.

Yield: 4-6 servings.