Italian Beef Stew

oh man this stew is absolutely delicious! it takes a bit of preparing and time- but i think it could be adapted to a crock pot pretty easily. the fresh herbs just make this amazing! from cooking light:

1 t olive oil, divided
1 1/2 c chopped onion
1/2 c chopped carrot
1 T minced garlic
1/4 c flour
2 lbs boneless chuck roast, trimmed and cut into cubes
3/4 t salt, divided
1/2 t pepper
1 c dry red wine
3 3/4 c chopped (says seeded and peeled but that was too much trouble) plum tomato (about 2 lbs)
1 1/2 c beef broth
1/2 c water
2 T chopped fresh oregano
2 T chopped fresh thyme
1 bay leaf
1 package cremini mushrooms
3/4 c slices carrot
2 T chopped fresh basil
1 T chopped fresh parsley

1. heat dutch oven over med high heat. add 1 t oil to pan. add onion and chopped carrot; satue 8 minutes stirring occasionally. add garlic; saute for 45 seconds, remove from pan

2. add 1 T oil to pan. place 1/4 c flour in shallow dish. sprinkle beef with s/p. 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 boil, scraping pan. cook until reduced to 1/3 c (about 5 minutes). return meat and the onion mixture to pan. add tomatoe and next 6 ingredients; bring to boil. cover, reduce heat and simmer for 45 minutes stirring occasionally. uncover and stir in sliced carrot. simmer, uncovered for 1 hour until meat is very tender, stirring occasionally. discard bay leaf. stir in salt to taste, basil and parsley.



ohhh sooooo goodo!!!!!