Quick Beef Provencal

America's Test Kitchen; blade steaks have a thin line of gristle running through the center; to remove, halve each steak lengthwise, leaving the gristle on one half. Then cut away the gristle from the halves to which it is still attached.

• Ready In: 57 mins
• Serves: 4

Ingredients

• 4  carrots, peeled and cut into 1/2-inch pieces
• 1  cup red wine
• 1 1⁄2 lbs  blade steaks, trimmed and cut into 1/2-inch thick chunks
•  salt
•  pepper
• 1  tablespoon  vegetable oil
• 1  onion, chopped fine
• 2  tablespoons all-purpose flour
• 6  garlic cloves, minced
• 2  cups low sodium chicken broth
• 1 (14 1/2ounce) can diced tomatoes
• 1  cup  pitted nicoise olives or 1  cup kalamata olive
• 2  teaspoons  minced fresh rosemary

Directions

1. Combine carrots and 1 tablespoon wine in a bowl; microwave, covered, until carrots are nearly tender, 3-6 minutes.
2. Pat meat dry with paper towels and season with salt and pepper.
3. Heat oil in a large skillet over med-high heat until just smoking.
4. Cook meat until browned, 3-5 minutes per side; add in onion and cook until just softened, about 3 minutes.
5. Stir in flour and garlic; cook until flour is absorbed and garlic is fragrant, about 1 minute.
6. Add remaining wine and simmer until thickened, about 2 minutes.
7. Stir in broth, tomatoes, olives, rosemary, and carrots and simmer until sauce is thickened and meat is tender, about 15 minutes.
8. Season with salt and pepper to taste and serve.