Beef Burgundy

1 Ib lean boneless top round steak, trimmed of fat, cubed
1 pt whole pearl onions, peeled
1 T whole-wheat flour
2 cloves garlic, minced
2 C Burgundy wine
1 C low-sodium beef broth
1 tsp dried thyme
1 bay leaf
8 whole baby carrots, trimmed
1/4 Ib fresh mushrooms, sliced
3/4 C peas
Freshly ground black pepper to taste

Sear meat in cooking spray over medium heat. Stir in flour; cook until flour is golden, stirring often, about 4 minutes. Transfer meat to a 2-qt casserole dish. In the same skillet, bring onions, garlic, wine, beef broth, thyme, bay leaf, and carrots to a boil. Pour over meat. Bake, covered, at 350° for 90 minutes.

Add mushrooms and bake, covered, for 30 minutes. Stir in peas about 5 minutes before the end of the cooking period. Season with pepper.