7 tsp olive oil, divided
1 1/2 Cups chopped onion
1/2 Cup chopped carrot
1 Tbsp. minced garlic
1/4 Cup all - purpose flour
2 lb. boneless chuck roast, trimmed and cut into cubes
3/4 tsp salt, divided
1/2 tsp 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 tsp chopped fresh oregano
2 tsp chopped fresh thyme
1 bay leaf
1 pkg. cremini mushrooms, quartered (8 - ounce)
3/4 Cup slices carrot (1/4 - inch - thick)
2 Tbsp. chopped fresh basil
1 Tbsp. chopped parsley
1. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; saut 8 minutes, stirring occasionally. Add garlic; saut 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; sauté 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.