Beef and Carrot Stew

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.