Italian Beef Stew

• 7 teaspoons olive oil, divided
• 1 1/2 cups chopped onion
• 1/2 cup chopped carrot
• 1 tablespoon minced garlic
• 1/4 cup all-purpose flour
• 2 pounds boneless chuck roast, trimmed and cut into cubes
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1 cup dry red wine
• 3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
• 1 1/2 cups fat-free, lower-sodium beef broth
• 1/2 cup water
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh thyme
• 1 bay leaf
• 1 (8-ounce) package cremini mushrooms, quartered
• 3/4 cup (1/4-inch-thick) slices carrot
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped parsley

1. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute for 45 seconds, stirring constantly. Remove from pan.
2. Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; saute 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.

olive oil, onion, carrot, garlic, allpurpose, chuck roast, salt, black pepper, red wine, tomato, beef broth, water, fresh oregano, thyme, bay leaf, cremini mushrooms, carrot, fresh basil, parsley

Taken from www.myrecipes.com/recipe/italian-beef-stew (may not work)