Parisian Beef & Mushroom Stew

• 2 cups baby carrots (peeled)
• 1 14 lbs top sirloin steaks (boneless or cut into 1-inch pieces)
• salt and pepper
• 14 cup flour
• 3 tablespoons olive oil
• 2 tablespoons butter
• 4 cups shitake mushrooms (stemmed & sliced)
• 3 green onions (sliced)
• 1 12 tablespoons thyme
• 2 cups red wine (cooking)
• 2 cups beef broth

1. Cook carrots in a saucepan of boiling salted water for about 8 min.,drain.
2. While carrots are cooking, season beef cubes with salt and pepper, dredge in flour.
3. Melt 3 T. olive oil in large skillet, over medium high heat, brown beef cubes on all sides, until insides are still pink, remove beef, set aside.
4. In the same skillet, add 2 T. butter, mushrooms and green onions, saute' about 5 minute or until mushrooms are just turning tender.
5. Add thyme, wine & broth , increase heat, boil until sauce is reduced to 2 cups (during boiling sauce, continue to scrape the skillet to insure all drippings are mixed in), this usually takes about 25-35 minute.
6. Return beef and carrots to skillet, cooking for 5 minutes; allowing flavors to meld.
7. Season to taste, serve over noodles or rice.

baby carrots, salt, flour, olive oil, butter, shitake mushrooms, green onions, thyme, red wine, beef broth

Taken from www.food.com/recipe/parisian-beef-mushroom-stew-439101 (may not work)