| | Directions | 1. Mix 3 teaspoons of the Seasoning and flour in large resealable plastic bag. Add beef; toss to coat.
2. 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.
3. 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. |
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8
|  | | Ingredients | | - | | 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 |
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| | Nutrition (per serving) | Calories: 225 Calories
Fat: 9 Grams
Protein: 27 Grams
Cholesterol: 39 Milligrams
Carbohydrates: 9 Grams
Sodium: 318 Milligrams
Fiber: 1 Grams
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