Italian Beef Stew

Olive oil

1 1/2 cups chopped onion 

1/2 cup chopped carrot 

1 tablespoon minced garlic

1/4 cup all-purpose flour

1 pound stewing beef, trimmed and cut into cubes

3/4 teaspoon salt, divided

1/2 teaspoon black pepper

1 cup dry red wine 

1 - 14 oz can diced Italian tomatoes

1 (8-ounce) package cremini mushrooms, sliced

1 - 14 oz can beef broth

1/2 cup water

1 T Italian seasoning

2 sprigs fresh thyme or 1 tsp dried thyme

1 bay leaf

3/4 cup (1/4-inch-thick) slices carrot 

2 tablespoons each chopped fresh basil and chopped fresh parsley (optional)

Heat a large pot over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic and sauté for 45 seconds, stirring constantly. Remove from pan.

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; sauté 6 minutes, browning on all sides. Remove from pan and repeat with the remaining beef.

Add wine to pan, and bring to a boil, scraping up all the brown flavorful bits. Cook until reduced, about 5 minutes. Return meat and the onion mixture to pan. Add tomatoes, mushrooms broth, seasoning and bay leaf. 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. Before serving, discard bay leaf.

Fresh herbs can be sprinkled on top for serving.

Recipe adapted from one published by Cooking Light (2011)