Sirloin Vegetable Stew

• 3/4 pound lean boneless top sirloin steak, cut into 1-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 1 (16-ounce) bag frozen stewing vegetables
• 1 (16-ounce) bag frozen pepper stirfry, thawed
• 1 (8-ounce) package fresh whole mushrooms
• 1/4 cup dry red wine
• 1/4 cup water, divided
• 1 tablespoon Worcestershire sauce
• 1 tablespoon beef-flavored bouillon granules
• 2 teaspoons cornstarch
• 2 tablespoons ketchup

1. Heat a Dutch oven over medium-high heat. Sprinkle steak with salt and pepper; coat with cooking spray. Add steak to pan; cook 2 minutes or until browned, stirring frequently. Add stewing vegetables, next 3 ingredients, 3 tablespoons water, Worcestershire sauce, and bouillon granules; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until vegetables are tender.
2. Combine cornstarch and remaining 1 tablespoon water; stir in ketchup until smooth. Add ketchup mixture to steak mixture; bring to a boil. Cook, stirring constantly, 1 to 2 minutes or until slightly thickened.

lean, salt, pepper, cooking spray, stewing vegetables, frozen pepper stirfry, mushrooms, red wine, water, worcestershire sauce, beefflavored bouillon granules, cornstarch, ketchup

Taken from www.myrecipes.com/recipe/sirloin-vegetable-stew (may not work)