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Irish Beef 'n' Carrot Stew
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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
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |