The Pioneer Woman Tasty Kitchen
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Beef and Carrot Stew

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Level: Easy

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Description

This fork tender beef and tasty carrot stew is my most requested dinner. I serve it with mashed potatoes and a dab of horseradish.

Ingredients

  • 1 pound Carrots, Peeled And Cut Into 2-1/2 Pieces
  • 2 whole Onions, Medium-size, Chopped
  • 3 Tablespoons Canola Oil
  • 4 Tablespoons All-purpose Flour
  • Salt And Pepper, to taste
  • 1-½ pound Boneless Beef Chuck Steak, Cut Into 1-inch Strips
  • ½ teaspoons Dried Basil
  • ⅔ cups Beef Broth
  • 1 teaspoon Honey
  • ⅔ cups Additional Beef Broth

Preparation

Place carrots in a greased shallow 2-quart baking dish. In a skillet, sauté onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to baking 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 the remaining oil that is still in your skillet; cook and stir over medium heat for 1 minute. Add basil and 2/3 cup broth. Bring to a boil, cook and stir for 1 minute or until thickened. Stir in honey and additional 2/3 cup broth; return to a boil, stirring constantly. Pour over beef.

Cover the baking dish and bake at 325º for 1-1/2 hours.

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