Italian Beef Stew

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About 3 tablespoons olive oil, divided

1 1/2 cups chopped onion (about 1 medium onion)

1/2 cup chopped carrot

About 1 tablespoon minced garlic

1/4 cup all-purpose flour

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt (plus more for seasoning the stew at the end if necessary)

1 1/2-2 lb. cubed beef or beef stew meat

1 cup dry red wine or 1 cup grape juice with 1 tablespoon red wine vinegar

2 15-oz. cans diced Italian tomatoes, undrained (unsalted if desired–it’s not the worst idea because a lot of salt is going into this recipe, so lower sodium products can help you control the sodium content)

1 1/2 cups beef broth or stock or 1 1/2 cups water + 1 1/2 teaspoons beef base

1/2 cup water

2 teaspoons chopped fresh oregano

1 bay leaf

8-10 ounces sliced baby portabella or cremini mushroooms

3/4 cup sliced carrots

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

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