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Ingredients
- 7 (teaspoon) 7 teaspoons olive oil, divided
- 1 1/2 (cup) 1 1/2 cups chopped olive
- 1/2 (cup) 1/2 cups chopped onion
- 1/2 (cup) 1/2 cup chopped carrots
- 1 (tablespoon) 1 tbsp minced garlic
- 2 2 pds boneless chuck roast trimmed and cut into cubes
- 3/4 (teaspoon) 3/4 teaspoons salt
- 1/2 (teaspoon) 1/2 teaspoon pepper
- 1 (cup) 1 cup dry red wine
- 3 3/4 (cup) 3 3/4 cups chopped seeded peeled plum tomatos
- 1 1/2 (cup) 1 1/2 cups fat-free beef broth
- 1/2 (cup) 1/2 cup water
- 2 (teaspoon) 2 teaspoons chopped fresh oregano
- 2 (teaspoon) 2 teaspoons chopped fresh thyme
- 1 1 bay leaf
- 8.0 (ounce) 1 (8 oz) package mushrooms quartered
- 3/4 (cup) 3/4 cup sliced carrots
- 2 (tablespoon) 2 tbs chopped fresh basil
- 1 (tablespoon) 1 tbs chopped parsley
Directions
- Add 1 teaspoon oil to pan over medium- high heat. Add onion and chopped carrot, saute 8 minutes stirring occasional. Add garlic saute 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 of salt and pepper; dredge in flour. Add half of beef to pan; saute 6 minutes browning on all sides. Remove from pan. Repeat procedures.
- 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, reduced 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.
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