Brontosaurus Stew

1 1/2 lbs. chuck roast, cut into 1" strips   
5 very large carrots, sliced
2 onions, chopped
3 cups beef broth
5 T. flour
Salt and pepper
2 T. Pickapepper Sauce (or Worcestershire Sauce)
1 sprig of rosemary
3 (2") sprigs of marjoram

Mix the flour, salt and pepper in a bowl. Dip the beef pieces and shake off the excess. Brown the beef in 2 T. heated oil. Drain; add the excess 2-3 T. flour into the remaining oil-whisk until well blended and cook for 2-3 minutes. Add the onions and carrots and stir. Allow the vegetables to cook for ~15 min on medium high heat. Do not burn. Stir in the beef broth a little at a time until just thickened. Add the Pickapepper sauce, rosemary and marjoram and stir. Cook for 1 hour until the beef softens and cooks through.

Serve in the Acorn Squash Brontosaurus with rice.