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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.
Tae wook | May 12, 2016 |