Irish Beef 'n' Carrot Stew
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains honey
dairy free
- salt and pepper to taste
- 1 teaspoon honey
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 2 medium onions chopped
- 1 pound carrots cut into 2-1/2 inch pieces
- 1-1/2 pounds boneless beef chuck steak cut into 1-inch strips
- 1/2 teaspoon fresh basil chopped
- 2/3 cup guinness other dark beer or beef broth
- 2/3 cup additional beef broth
- mashed potatoes or boiled potatoes
- Carbohydrate 22.6521955955285 g
- Cholesterol 0 mg
- Fat 8.04876052947627 g
- Fiber 4.27188198172832 g
- Protein 2.92738101048722 g
- Saturated Fat 0.638584205929174 g
- Serving Size 1 1 - (261g)
- Sodium 241.60261875268 mg
- Sugar 18.3803136138001 g
- Trans Fat 0.209202975606098 g
- Calories 179 calories
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 constantly. Pour over beef. Cover and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes.
