Ingredients

1 pound sirloin steak, trimmed of fat and cut into 1-inch pieces

2 tablespoons vegetable oil

1 medium onion, coarsely chopped

1 tablespoon all-purpose flour

0ne 12-ounce can whole tomatoes, drained

One 14½-ounce can reduced-sodium beef broth

¼ cup dry red wine (optional)

½ pound red potatoes, diced ½-inch

2 large carrots, sliced ½-inch thick

8 ounces (1½ cups) frozen peas

½ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon black pepper

Preparation

1. In a large non-stick pot, brown the steak on all sides in 1 tablespoon of the oil over moderately high heat, about 3 minutes. Remove from the pot and set aside.

2. Cook the onion in the remaining tablespoon of oil over moderate heat until softened, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Crush the tomatoes with your hands and add them along with the beef broth and red wine, if using.

3. Stir in the potatoes and carrots and bring the mixture to a boil. Cover with a lid or foil and transfer the pot to rack in steam oven. Cook on CUSTOM or COOK at 212°F until the potatoes and carrots are just tender, about 25 minutes.

Return the steak and its juices to the pan along with the peas, thyme, salt, and pepper. Cook until the peas are cooked and the meat is heated through, about 3 minutes. Divide evenly among 4 shallow bowls to serve.