| 1. | Thinly slice beef on the diagonal into 1/4-inch slices. Cut large pieces in half. Sprinkle with 1/4 teaspoon of the salt and the black pepper. Set aside. |
| 2. | In large saucepan, stir together beef broth, wine, tomato sauce and thyme. Cover and heat to boiling. Reduce heat; simmer 10 minutes. |
| 3. | Meanwhile, in large nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add half the beef slices and cook, turning once, 2 minutes or until browned. Transfer cooked beef to a clean bowl. Cook remaining beef; add to bowl. |
| 4. | Add onion, bell peppers, garlic and the remaining 1/4 teaspoon salt to skillet. Toss to mix well and add 2 tablespoons of the water. Reduce heat to medium; cook and stir 10 minutes or until vegetables are tender. (If pan gets dry, add remaining 1 tablespoon water.) Add tomatoes and cook, stirring often, 5 minutes or until softened. |
| 5. | Add beef, beef juices and pepper mixture to the broth mixture. Warm through but do not boil. |
