Ingredients:
2 pounds top sirloin steak, cut into 2-inch cubes
1 ½  teaspoons kosher salt, divided
¾ teaspoons ground black pepper, divided
2 tablespoons olive oil
1 ½ cups yellow onion, diced
3 large carrots, peeled and diced
3 cloves garlic, minced
8 ounces baby bella mushrooms, halved or quartered (depending on size)
8 ounces petite button mushrooms, halved or whole (depending on size)
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup dry red wine
3 cups beef stock
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
3 sprigs fresh thyme
2 bay leaves
2 large russet potatoes, peeled and cut into ½-inch cubes
2 tablespoons fresh parsley, finely chopped

Directions:
Season the cubed steak with the salt and pepper. In a large stock pot or Dutch oven, heat the olive oil over medium heat. Working in batches, add the steak to the pot and cook, turning occasionally until evenly browned, about 5 to 7 minutes. Once browned, remove the steak from the pot and set aside.

Add the onion and carrots and cook until tender, stirring occasionally, about 4 minutes. Add the garlic and mushrooms and cook, stirring occasionally, until tender and lightly browned, about 4 minutes.

Stir the browned steak back into the pot. Add the flour and tomato paste and cook for 1 minute. Add the wine and stir, scraping up any browned bits from the bottom of the pot.

Add the beef stock, Worcestershire sauce, vinegar, thyme and bay leaves; stir to combine. Bring the stew to a boil over medium heat, then reduce to low and simmer for 20 minutes.

Add the potatoes and the remaining salt and pepper; stir to combine. Continue to simmer on low until the potatoes are tender and the stew has thickened, about 30 to 35 minutes. Remove the thyme sprigs and bay leaves, and discard.

Taste the stew and adjust seasoning as desired. If the stew appears too thick, add more beef stock or water as needed, starting with 1 cup, and continue to simmer until desired consistency is achieved. Add the parsley, stir and serve immediately.