STOVE-TOP BEEF BURGUNDY


1 1/2 lbs. boneless sirloin steak
2 c. carrots, sliced
8 oz. fresh sliced mushrooms
3/4 c. coarsely chopped onion
1 lb. small red potatoes, quartered 
1 tsp. dried thyme
1/4 tsp. pepper
3 Tbsp. tomato paste
1 can (14.5 ounces) beef broth 
3 Tbsp. flour
1 c. Burgundy or other dry red wine


Cut the steak into 1-inch cubes. 

Coat a large nonstick skillet with nonstick cooking spray, and place over medium-high heat until hot. Add steak and cook 4 minutes or until steak loses its pink color. Remove steak from skillet, drain and set aside.

Recoat skillet with cooking spray, and again place over medium-high heat until hot. Add carrots and next 3 ingredients, and saute for about 5 minutes. Return steak to skillet. Add thyme, pepper, half the broth, tomato paste and half the Burgundy wine. Stir well. Cover, reduce heat, and simmer 30 minutes or until meat and vegetables are tender, stirring occasionally.

Place flour in a small bowl. Gradually add remaining broth and wine, blending with a wire whisk. Add to steak mixture. Cook 5 minutes or until thickened and bubbly, stirring constantly. Serve immediately.