Baked Beef Stew With Carrots

This comes from sunset's light ways with beef, lamb and pork cookbook.

In a shallow 3 to 4 quart casserole , combine beef and onions.

Bake , uncovered , in a 450 degree fahrenheit oven , stirring occasionally , until beef and onions are browned.

Remove from oven.

Sprinkle with flour and stir gently to coat.

Reduce oven to 350 degrees fahrenheit.

In a 1-1 / 2 quart pan , combine beef broth , red wine vinegar , thyme , rosemary and pepper.

Bring to a boil.

Add to beef mixture , stirring to loosen any browned bits.

Distribute carrots over beef.

Cover tightly and bake until beef is very tender when pierced.

Season with salt.

beef stew meat, onions, all-purpose flour, beef broth, red wine vinegar, dry thyme leaves, dried rosemary, pepper, carrots, salt