Cabernet Beef Ragout

• 2 tsp. coarse ground garlic
• 2 tsp. dried fines herbes
• 1 tsp. pepper
• 2 lb. lean boneless beef sirloin steak, cut into 1-inch pieces and marinated in 1/8 to 1/4 c. balsamic vinegar 1/2 hour
• Pam
• 3 c. beef broth, divided (canned, undiluted)
• 2 c. Fetzer Vineyards Valley Oaks Cabernet Sauvignon
• 1/4 c. all-purpose flour
• 3 c. sliced carrots
• 2 Tbsp. tomato paste
• 1 Tbsp. plus 1 tsp. minced garlic
• 2 tsp. minced fresh rosemary
• 2 c. frozen pearl onions
• 4 c. small fresh mushrooms

1. Combine first 3 ingredients and sprinkle over steak.
2. Coat a large nonstick skillet with Pam.
3. Place over medium-high heat until hot.
4. Add steak and cook until browned on all sides, stirring frequently.
5. Transfer to 4-quart casserole.
6. Set aside.

coarse ground garlic, fines herbes, pepper, beef sirloin steak, beef broth, valley, allpurpose, carrots, tomato paste, garlic, rosemary, frozen pearl onions, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=980168 (may not work)