Beef and Vegetable Ragout


1 TB oil
3/4 lb beef tenderloin or sirloin, cut into 1/4" strips
1 1/2 c fresh mushrooms, sliced
1 c chopped onions
2 cloves garlic, minced
1 TB plus 1 tsp flour
1/2 tsp salt
1/4 tsp pepper
1 can beef broth
1/4 c dry red wine
2 c snap peas, stringed and cut in half
1 c grape or cherry tomatoes, halved
2 c cooked rice (optional)


Heat oil in a large skillet over medium heat. Add beef; cook until desired doneness (2 to 3 minutes).
Transfer beer to paper towels or to a plate.
Stir in mushrooms, onion and garlic into skillet. Scrape bits off bottom of pan and sauté about 5 minutes, or until mushrooms give off their moisture.
Stir in flour, salt and pepper, then broth and wine. Cook, stirring occasionally until sauce is thickened, about 5 minutes. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet and add tomatoes and cook until heated through. Serve over rice, if desired.