 |
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, 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
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |