90 to 120 minutes
1 1/2 pounds beef round steak, cut 1/2-inch thick
3 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons oil
2 medium onions, finely chopped
1/2 pound carrots, peeled and cut into 2-inch pieces
1 teaspoon dried basil leaves
1 cup Guinness beer
1/2 cup beef broth
1 teaspoon honey
Heat oven to 325 degrees.
Trim and discard fat from steak; cut into 12 pieces. Combine flour, sa
lt and pepper in a shallow bowl. Turn steak pieces in flour mixture to
coat both sides.
Heat 1 tablespoon oil in a large skillet over Medium-High heat. Sautèa
cute; onions 5 minutes. Remove from skillet. Place in a large, covered
casserole or Dutch oven; set aside.
Heat remaining 2 tablespoons oil in skillet. Brown beef 1 1/2 minutes
per side. Remove from skillet; place over onions and top with carrots.
Stir basil and flour remaining from coating steaks into oil in skillet
. Slowly add beer, broth and honey, whisking until smooth. Bring to a
boil and cook 2 minutes; pour mixture over beef.
Place lid on casserole or cover tightly with foil. Bake in center of o
ven 1 1/2 to 2 hours until tender.
No Nutritional Information Available
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