Italian Beef Stew

Instructions

1. Put flour, ½ tsp salt and ½ tsp pepper in a zip-loc bag.
2. Add beef, seal bag and shake to coat.
3. Heat 2 tbsp olive oil in a dutch oven over medium high heat.
4. When pan is hot, add beef in batches, making sure you aren't crowding the pan and brown on both sides, adding more oil if necessary.
5. Remove meat from pan and set aside.
6. Reduce heat to medium, add remaining 1 tbsp olive oil.
7. Add onion and chopped carrot, sauté until onions are tender, about 5 minutes.
8. Add garlic and sauté for about 45 seconds, until garlic is fragrant.
9. Stir wine into onion mixture and bring to a boil, scraping up all the browned bits.
10. Cook until reduced by half, about 3-4 minutes.
11. Return meat to the pan.
12. Add tomato, beef broth, water, oregano, thyme mushrooms, remaining 1 tsp salt and ½ tsp pepper, stirring to combine.
13. Bring stew to a boil.
14. Reduce heat, cover and simmer for 45 minutes, stirring occasionally.
15. After 45 minutes stir in sliced carrots and potatoes.
16. Simmer uncovered for 1 hour or until meat is very tender, stirring occasionally.
17. Stir in basil and parsley and serve.