Quick Beef Burgundy

• 1 cup peeled baby carrots
• 10 ounces top sirloin steak, cut into 1-inch pieces
• 2 tablespoons (1/4 stick) butter
• 6 ounces fresh shiitake mushrooms, stemmed, sliced
• 2 large shallots, sliced
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried
• 1 cup dry red wine
• 1 cup canned beef broth

1. Cook carrots in small saucepan of boiling salted water until tender, about 8 minutes.
2. Drain well.
3. Meanwhile, sprinkle beef with salt and pepper.
4. Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
5. Add beef and saute until brown on all sides but still pink in center, about 2 minutes.
6. Transfer beef to plate.
7. Melt remaining 1 tablespoon butter in same skillet over medium-high heat.
8. Add mushrooms and shallots.
9. Saute until vegetables soften, about 5 minutes.
10. Mix in 1 1/2 tablespoons thyme.
11. Add wine and broth to skillet.
12. Increase heat and boil until sauce is reduced to 1/2 cup, scraping up browned bits, about 8 minutes.
13. Return beef and any juices to skillet.
14. Add carrots.
15. Cook until flavors blend, about 1 minute.
16. Season stew to taste with salt and pepper.
17. Divide stew between plates.
18. Sprinkle with remaining 1/2 tablespoon thyme.

carrots, sirloin steak, butter, shiitake mushrooms, shallots, thyme, red wine, beef broth

Taken from www.epicurious.com/recipes/food/views/quick-beef-burgundy-4603 (may not work)