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1 1/2 pounds top sirloin steak, cut into 1-inch pieces

Salt and freshly ground pepper to taste

2 tablespoons butter, divided use

8 ounces fresh mushrooms, sliced

1 large white onion, chopped

2 cups peeled baby carrots

1 1/2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme

2 cups dry red wine

2 cups beef broth

1. Sprinkle beef with salt and pepper. Melt 1 tablespoon butter in a Dutch oven over medium heat. Add beef and sauté until brown on all sides, about 3 minutes. Transfer beef to plate.
2. Melt remaining 1 tablespoon butter in same pan over medium heat. Add mushrooms and onions. Sauté until vegetables soften, about 5 minutes.
3. Return beef and any accumulated juices, carrots, thyme, wine and broth to pan; bring to a boil, reduce heat, cover and simmer for 45 minutes, or until meat and carrots are tender.
4. Remove cover; increase heat and boil until broth is slightly thickened. Season stew to taste with salt and pepper.

Makes 4 to 6 servings.