Italian Beef Stew (from Cooking Light Mag)

4 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 sirloin steak tips, trimmed and cut into cubes
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup dry red wine
2 15 oz cans of diced tomatoes
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 baby bella mushrooms, sliced
2 tablespoons chopped fresh basil
1 tablespoon chopped parsley

Heat a saute pan 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 and put into preheated crockpot with a splash of olive oil.

Add 1 tablespoon oil to saute 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 and put into crockpot. Repeat procedure.

Add wine to saute pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Add tomato and next 6 ingredients; bring to a boil. Pour entire mixture into crockpot with beef and veggies. Cook on high for 2.5 hours or until meat is very tender. Discard bay leaf prior to serving.

Serving Size: makes 6 servings (just divide into 6 portions)

Number of Servings: 6

Recipe submitted by SparkPeople user TWOBAREFEET.