1. In a shallow 3 to 4 quart casserole, combine beef and onions. 2. Bake, uncovered, in a 450 degree Fahrenheit oven, stirring occasionally, until beef and onions are browned (40 to 45 minutes). 3. Remove from oven; sprinkle with flour and stir gently to coat. 4. Reduce oven to 350 degrees Fahrenheit. 5. In a 1-1/2 quart pan, combine beef broth, red wine vinegar, thyme, rosemary and pepper. Bring to a boil. 6. Add to beef mixture, stirring to loosen any browned bits. 7. Distribute carrots over beef. 8. Cover tightly and bake until beef is very tender when pierced (1-1/2 to 2 hours). 9. Season with salt. ---------------------------------------------------------------------------
Nutrition
Ingredients
