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PdfPull carrots out of the fridge and set aside. Season the stew meat with salt and pepper and in a dutch oven or stock pot with a lid over medium-high heat, brown the meet. Don't cook it through; just get some nice color on a couple sides. Remove and set aside.
Turn the heat to medium-low. Add the butter and once melted, add the flour. Stir together to create a roux and cook until a medium brown color. Incorporate the beef stock and bring to a simmer. Stir in the Lipton soup mix and beef stew seasoning and add the meat back in the pot.
Turn to a low simmer and cover, leaving it slightly vented. Cook for approximately 2-3 hours, stirring occasionally.
Add the carrots and continue cooking for another 2 hours, until meat is tender and the carrots are cooked through.
Serve over white rice or by itself with bread.