1/4 cup all-purpose flour

2-1/2 to 3 pounds boneless beef chuck, cut into 1-inch chunks

2 tablespoons vegetable oil

3 carrots, peled and cut into 1/2 inch slices

2 large onions, cut into chunks

2 garlic cloves, minced

1 can (12 ounces) beer

1/2 cup beef broth

1 tablespoon steak sauce

2 teaspoons steak seasoning

1 tablespoon honey

In a large bowl, combine the flour and beef chunks; toss until beef is completely coated. In a large soup pot, heat the oil over medium-high heat and brown the beef for 4 to 5 minutes, stirring constantly. Add the carrots, onions, and garlic and cook for 5 to 6 minutes, or until the vegetables begin to soften. Stir in the beer, beef broth, steak sauce, and steak seasoning and bring to a boil. Reduce the heat to low and simmer for 1 hour, or until the beef is tender. Remove from the hear, stir in the honey until well combined, and serve.