Cabernet Beef Ragout

Ingredients

• 2 tsp. coarse ground garlic
• 2 tsp. dried fines herbes
• 1 tsp. pepper
• 2 lb. lean boneless beef sirloin steak, cut into 1-inch pieces and marinated in 1/8 to 1/4 c. balsamic vinegar 1/2 hour
• Pam
• 3 c. beef broth, divided (canned, undiluted)
• 2 c. Fetzer Vineyards Valley Oaks Cabernet Sauvignon
• 1/4 c. all-purpose flour
• 3 c. sliced carrots
• 2 Tbsp. tomato paste
• 1 Tbsp. plus 1 tsp. minced garlic
• 2 tsp. minced fresh rosemary
• 2 c. frozen pearl onions
• 4 c. small fresh mushrooms