Carrots Bourguignon

12 carrots, peeled and quartered lengthwise
1 medium onion, chopped
4 Tbs butter
Seasoned flour
1 cup beef broth

Sauté onion in butter until yellow. Coat carrot strips with flour, add them to the onions and brown. Add broth, cover, and simmer 30 minutes or until carrots are soft.

Bommy