Garlic Pepper Beef Burgundy

Garlic Pepper Beef Burgundy 4 teaspoons Garlic Pepper Seasoning 3 tablespoons flour 2 pounds boneless beef sirloin steak, cut into 1-inch cubes 2 tablespoons oil 1 teaspoon Thyme Leaves 1 cup reduced sodium beef broth or water 1/2 cup dry red wine 5 cups assorted vegetables, such as baby carrots, sliced mushrooms and onion wedges Mix 3 teaspoons of the Seasoning and flour in large resealable plastic bag. Add beef; toss to coat. Heat oil in large nonstick skillet or Dutch oven on medium heat. Add beef in batches; cook until lightly brown on all sides. Add additional oil, as needed. Return all meat to skillet. Stir in remaining 1 teaspoon Seasoning, thyme, broth, wine and vegetables. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Serve over cooked egg noodles or rice, if desired.