Beef and Carrot Stew | RICARDO

Ingredients

• 8 carrots, peeled and cut into 1-inch (2.5-cm) pieces
• 4 cups (1 litre) baby potatoes, halved
• 2 cups (500 ml) carrot juice
• 1 boneless beef chuck roast, about 2 lb (1 kg), cut into 6 pieces
• 1/4 cup (60 ml) butter
• 2 onions, cut into thin wedges
• 4 cloves garlic, finely chopped
• 2 tablespoons (30 ml) all-purpose flour
• 1 cup (250 ml) beef broth
• Salt and pepper