Cabernet Beef Ragout - cooking recipe

Ingredients

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

Preparation

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