Beef Stew with Carrot Flowers
To make the carrot petals, peel the carrot with a vegetable peeler and cut off ends. Use a sharp paring knife to mark the petals on the carrot by making 4 slits on the bottom of the carrot. Carve a horizontal line down the first slit. Repeat with a second horizontal line about 1/10-inch away. Hollow out the carrot between the 2 horizontal lines to complete the petal. Repeat with the other petals and when you're done, you'll see the flower shape. When slicing the carrot, each slice will have a nice flower shape.
If you prefer a thicker gravy, remove 1 cup of the hot liquid from the pot. Combine 1/4 cup water and 2 tablespoons cornstarch in a small bowl and stir until smooth. Mix in 1 tablespoon of the hot liquid at a time until well combined and return mixture to pot. Cook over medium heat on the stovetop until bubbly and thick, about 5 minutes.