Quick Beef Burgundy

1. 1

   Cook carrots in small saucepan of boiling salted water until tender, about 8 minutes.

2. 2

   Drain well.

3. 3

   Meanwhile, sprinkle beef with salt and pepper.

4. 4

   Melt 1 tablespoon butter in heavy large skillet over medium-high heat.

5. 5

   Add beef and saute until brown on all sides but still pink in center, about 2 minutes.

6. 6

   Transfer beef to plate.

7. 7

   Melt remaining 1 tablespoon butter in same skillet over medium-high heat.

8. 8

   Add mushrooms and shallots.

9. 9

   Saute until vegetables soften, about 5 minutes.

10. 10

    Mix in 1 1/2 tablespoons thyme.

11. 11

    Add wine and broth to skillet.

12. 12

    Increase heat and boil until sauce is reduced to 1/2 cup, scraping up browned bits, about 8 minutes.

13. 13

    Return beef and any juices to skillet.

14. 14

    Add carrots.

15. 15

    Cook until flavors blend, about 1 minute.

16. 16

    Season stew to taste with salt and pepper.

17. 17

    Divide stew between plates.

18. 18

    Sprinkle with remaining 1/2 tablespoon thyme.

No additional tips available.