- 2 pounds sirloin steak, cut into 1-inch cubes
- coarse salt and fresh black pepper
- all-purpose flour
- 2 tablespoon olive oil
- 2 cups dry red wine, (like Pinot Noir or Merlot)
- 3 cups low-sodium beef broth
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 sprigs fresh thyme, leaves removed
- 1 bay leaf
- 1 teaspoon dried Italian seasoning, crushed between fingertips
- 4 small to medium carrots, sliced into 1/2-inch coins
- 3-4 medium-ish Yukon Gold potatoes, peeled and cubed
- corn kernels from 1 big ear of fresh corn or 3/4 to 1 cup frozen
- Season the meat well with salt and pepper and place in a large mixing bowl. Add about 2 tablespoons flour and toss to coat.
- Heat 1 tablespoon of the oil in a large soup pot or heavy-duty saucepan. Brown the meat well on all sides in 2 batches so the pan isn’t crowded. Remove the meat to a platter and reserve the juices.
- Turn the heat down to medium and add the remaining tablespoon oil with the onion, cook about 5 minutes; add garlic and cook until fragrant.
- Add wine, chicken broth, thyme, bayleaf, Italian seasoning, carrots, potatoes, corn, the cooked beef and the juices. Season again with salt and pepper.
- Bring to a simmer and cook until meat is tender about 1 hour to 1 + 1/2 hours, tasting often and re-seasoning as needed. Remove bay leaf before serving.
- Follow instructions above for browning meat and cooking the onions and garlic. Add them to a medium-sized crockpot along with the rest of the ingredients and cook on high 4-5 hours.
Slow Cooker Method: