Trim excess fat from the sirloin steak.

Cut the steak into 1-inch cubes.

Coat a large nonstick skillet with vegetable cooking spray.

Place the skillet over medium-high heat until hot.

Add the steak cubes to the skillet.

Cook the steak for about 4 minutes, or until it loses its pink color on the outside.

Remove the steak from the skillet and set aside.

Drain any excess grease from the skillet.

Add the sliced carrots, quartered mushrooms, and chopped onion to the skillet.

Cook the vegetables until they soften, about 5-7 minutes.

Add the quartered red potatoes, dried thyme, and pepper to the skillet.

Stir in the beef consommé and bring to a simmer.

In a small bowl, whisk together the all-purpose flour and red wine until smooth.

Gradually add the wine mixture to the skillet, stirring constantly to prevent lumps.

Return the browned steak to the skillet.

Reduce the heat to low, cover, and simmer for at least 1 hour, or until the beef and potatoes are tender.

Stir occasionally to prevent sticking.

Serve hot.