In large pot or dutch oven, heat oil, add onions. Cook over medium heat, stirring often, 8-10 min, until onions are golden brown. Add carrots and garlic, stirring often, 5 min, until carrots are tender. Sprinkle beef on all sides with salt and pepper, add to vegetable mixture. Cook turning beef often, 5 min, until brown on all sides. Add wine, bay leaf, oregano and thyme to beef mixture, bring liquid to a boil. Reduce heat to low, simmer covered, turning beef occasionally and adding water, a little at a time, to keep beef from sticking. 1 1/2 - 2 hours, until beef is cooked through and very tender and liquid is thickened. Remove from heat, let stand 10 min. Remove and discard bay leaf. Transfer beef to cutting board and slice. Arrange beef slices on serving platter and top with vegetable mixture. Makes 8 servings.

Serving (3 oz beef and 1/4 of vegetable mixture) provides: 1/2 Fat, 2 Vegetables, 3 Proteins. Per serving: 229 calories, 7 g Total Fat, 2 g Saturated fat, 64 mg Cholesterol, 157 mg Sodium, 13g Total Carbohydrate, 3 g Dietary Fiber, 24 g Protein.
Thanks to Pam Cedar.