Irish Beef 'n' Carrot Stew |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1 pound carrots, cut into 2-1/2 inch pieces |
2 medium onions, chopped |
3 tablespoons vegetable oil |
3 tablespoons king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
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