Braised Beef and Mushrooms in Cabernet Sauce

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2 lbs. boneless chuck roast or stew meat, cut into 1-inch cubes

1/4 cup all-purpose flour

1 Tbsp. olive oil

2 medium onions, cut into wedges

1 package (10 oz.) mushrooms, quartered

2 large carrots, sliced

1 clove garlic, finely chopped

1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce

1/2 cup water