Quick Steak Stew

Ready in 25 minutes
Yield: 4 servings

Drain the following vegetables:
1 can sliced carrots
1 can new potatoes
1 can green beans

Reserve and mix all the vegetable liquid. To this, add:
1-1/2 cups beef stock

Set aside. Heat a 4-1/2 quart soup pot or Dutch oven over
medium heat. Into it drizzle:
3 tablespoons vegetable oil

Meanwhile, combine:
1/2 c. all-purpose flour
1 teaspoon fine salt
1/2 teaspoon ground black pepper

Dredge into the flour mixture:
1 pound boneless sirloin, sliced 1-inch cubes

Reserve the left-over flour mixture. Shake off excess flour
mixture from meat. Raise the heat of the soup pot or Dutch
oven. Sear the beef on all sides.

In the meantime, peel and chop:
1 large white onion

Lower heat of the pot to medium and add the chopped onion.
Saute until translucent. Pour in:
1/2 cup Cabernet Sauvignon

Bring to a quick boil and simmer for about 3 minutes. Dust
with the reserved left-over flour mixture. Stir and simmer
for a minute. Add the combined vegetable liquid and beef
stock, and then add:
1 piece bay leaf
1/4 cup real bacon bits (optional)
1 teaspoon granulated garlic or garlic powder
1 teaspoon dried thryme.

Again bring to a quick boil and then to a simmer. Cover.
Simmer for about 5 minutes. Add the drained vegetables.
Continue cooking until it is heated through. If the
consistency of the stew is too light, you may thicken with
a mixture of:
water or beef stock

Season to taste with:
fine salt
freshly-ground black pepper

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