Savory Fall Stew - Merry Edwards

Ingredients

• ¾ cup flour
• ½ teaspoon each coriander and cumin
• ¼ teaspoon each white pepper and sea salt
• 1¼ pound flat iron steak, rinsed and patted dry
• 2-3 tablespoons olive oil
• 1 pound Cipollini onions
• 8 cloves garlic, mashed
• 8 ounces mushrooms, sliced (if using Maitake, as I did, just peel off leaves)
• 2 tablespoons olive oil
• 1 cup Merry Edwards Pinot Noir
• 1 tablespoon Worcestershire sauce
• 1 10½-ounce can beef consommé
• 1 cup beef broth
• ½ cup prepared tomato sauce
• 1½ pounds Yukon gold potatoes, cut into 2-inch pieces
• 12 ounces fresh carrots, sliced into ¾-inch pieces