Italian Beef Stew

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black
• 0.5 cup carrots chopped
• 0.8 cup carrots ()
• 2 pounds chuck roast boneless trimmed cut into cubes
• 8 ounce cremini mushrooms quartered
• 1 cup cooking wine dry red
• 0.3 cup flour all-purpose
• 2 tablespoons basil fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 1 tablespoon garlic minced
• 1.5 cups lower-sodium beef broth fat-free
• 7 teaspoons olive oil divided
• 1.5 cups onion chopped
• 2 teaspoons oregano fresh chopped
• 1 tablespoon parsley chopped
• 2 pounds plum tomatoes peeled seeded chopped
• 0.8 teaspoon salt divided
• 0.5 cup water 

Equipment

• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add 1 teaspoon oil to pan.
3. Add onion and chopped carrot; saut 8 minutes, stirring occasionally.
4. Add garlic; saut for 45 seconds, stirring constantly.
5. Remove from pan.
6. Add 1 tablespoon oil to pan.
7. Place 1/4 cup flour in a shallow dish.
8. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour.
9. Add half of beef to pan; saut 6 minutes, browning on all sides.
10. Remove from pan. Repeat procedure.
11. 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.
12. 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.