1 onion, thinly sliced

3 cloves garlic, chopped

1/3 cup (75 ml) olive oil

1 lb (454 g) beef flank steak or skirt steak, cut into ¼-inch (5 mm) thick strips

3 tbsp (45 ml) tomato paste

¾ cup (180 ml) red wine

½ cup (125 ml) beef broth

1 carrot, peeled and diced

1 stalk celery, diced

2 tsp cornstarch

1 tbsp (15 ml) water

½ lb (225 g) white mushrooms, sliced

½ cup (75 g) frozen peas

Salt and pepper

In a large saucepan over medium-high heat, brown the onion and garlic in 3 tbsp (45 ml) of the oil. Add the meat. Continue cooking until the meat is cooked (but not browned). Add the tomato paste and mix thoroughly.

Deglaze with the wine and broth. Bring to a boil. Cover and simmer for 1 hour. Add the carrot and celery and continue cooking for about 30 minutes or until the meat is fork tender.

In a small bowl, dissolve the cornstarch in the water. Add the cornstarch mixture to the filling and bring to a boil while stirring. Season with salt and pepper.

In a skillet over medium-high heat, brown the mushrooms in the remaining oil (2 tbsp/30 ml). Add the mushrooms and peas to the beef mixture. Set aside.

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