Beef with Carrots
By Melissa’s Corporate Chefs

2 lbs. Carrots
2 White Onions or Maui Onions
3 tbs. Olive Oil
2 ¾ lbs. Flatiron Steak
4 Sprigs Thyme
3 Bay Leaves

Peel and slice the carrots into thick pieces.

Peel and thinly slice the onions.

In a large saucepan over high heat, heat the olive oil to the smoke point.

Brown the steak, about 5 to 7 minutes.

Add the carrots, onions, thyme, and bay leaves.

Season with salt and pepper and add enough water to cover.

Cook for 2 hours on low heat.

Preparation Time: 10 min
Cooking Time: 2 hr

Servings: 4