1 1/2 pounds boneless sirloin steak
2 cups sliced carrots
2 cups sliced mushrooms
1 onion chopped
1 pound red potatoes cut into cubes
1/2 teaspoon thyme
Salt and Pepper to taste
1 can low sodium beef broth
2 tablespoon flour
3/4 cup red wine
Cut steak into 1-inch cubes. Coat a large nonsick skillet with 1 tablespoon oil and place over medium-high heat until hot. Add steak cubes; cook 4 minutes or until steak loses its pink color and is browned on all sides. Remove steak cubes from skillet, and drain well.
Recoat skillet with 1 tablespoon oil; place over medium-high heat until hot. Add carrot, mushrooms, onion and potatoes; saute 5 mintues. Return steak to skillet. Add thyme, salt, pepper and beef broth; stir well. Cover, reduce heat, and simmer 50 minutes or until meat and vegetables are tender, stirring occasionally.
Place flour in a small bowl; gradually add wine, blending with a whisk. Add to steak mixture, and cook, uncovered, 5 minutes or until thick and bubbly, stirring occasionally.