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This rich and flavorful beef stew does not require a long cook time because it starts with tender sirloin steak. Photo credit: Georgia Johnson from Comfort of Cooking.
4 teaspoons McCormick® Perfect Pinch® Roasted Garlic & Bell Pepper Seasoning
3 tablespoons flour
2 pounds boneless beef sirloin steak, cut into 1-inch cubes
2 tablespoons oil
1 teaspoon McCormick® Thyme Leaves
1 cup beef broth or water
1/2 cup dry red wine
5 cups assorted vegetables, such as baby carrots, sliced mushrooms and onion wedges
Mix 3 teaspoons of the Seasoning and flour in large resealable plastic bag. Add beef; toss to coat.
Heat oil in large nonstick skillet or Dutch oven on medium heat. Add beef in batches; cook until lightly brown on all sides. Add additional oil, as needed. Return all meat to skillet.
Stir in remaining 1 teaspoon Seasoning, thyme, broth, wine and vegetables. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Thicken stew, if desired. Serve over cooked egg noodles or rice, if desired.
To thicken stew: Mix 1 tablespoon each softened butter and flour. Whisk into stew. Simmer until thickened.
(Amount per serving)