Beef and Carrot Stew

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