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Irish Beef 'n' Carrot Stew

My husband was born on St. Patrick's Day, and this is the special meal I make to celebrate that occasion. My family looks forward to it all year.

4-6 ServingsPrep: 20 min. Bake: 1-1/2 hours

Ingredients

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

Directions

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.
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

2 of 2

Irish Beef 'n' Carrot Stew (continued)

Directions (continued)

and bake at 325° for 1-1/2 hours or until beef is tender. Serve
with potatoes. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 335 calories, 18 g fat (5 g saturated fat), 74 mg cholesterol, 167 mg sodium, 17 g carbohydrate, 3 g fiber, 24 g protein.