Friday: Italian Beef Stew

Okay, so while my in-laws were in town, my hubby fired up the smoker.  He was rummaging through the freezer to see if there was anything else he could toss on the grill.  We found that I still have an obscene amount of chuck roast left in there!  With the move getting closer and closer, I know I need to start using up what we've got on hand.
Surfing around some apps on my iPad, I found this recipe from Cooking Light.  I have most of the ingredients already, so it was a perfect choice to cook.  I left if for Friday so we would have leftovers for lunch over the weekend.  I know it's not exactly a summer weather dish, but I love it just the same!  :)

Simply wonderful.

Ingredients

• 7 teaspoons olive oil, divided
• 1 1/2 cups chopped onion
• 1/2 cup chopped carrot
• 1 tablespoon minced garlic
• 1/4 cup all-purpose flour
• 2 pounds boneless chuck roast, trimmed and cut into cubes
• 3/4 teaspoon salt, divided
• 1/2 teaspoon 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 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh thyme
• 1 bay leaf
• 1 (8-ounce) package cremini mushrooms, quartered
• 3/4 cup (1/4-inch-thick) slices carrot
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped parsley

Preparation

• 1. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.
• 2. Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Pat beef dry and sprinkle 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.