Trim fat from steak. Cut the steak into 1-inch cubes. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steak; cook 4 minutes or until steak loses its pink color. Remove steak from skillet; drain and set aside.
Recoat skillet with cooking spray; place over medium-high heat until hot. Add carrot and next 3 ingredients; sauté 5 minutes. Return steak to skillet. Add thyme, pepper, and consommé; stir well. Cover, reduce heat, and simmer 30 minutes or until meat and vegetables are tender, stirring occasionally.
Place flour in a bowl. Gradually add wine, blending with a wire whisk; add to steak mixture. Cook 5 minutes or until thickened and bubbly, stirring constantly.
This was decent. There was nothing exactly wrong with it. I think the short cooking time didn't allow the flavors to develop. It needed more salt and I couldn't taste the red wine. The red potatoes were flavorless. I would rather omit the red potatoes and serve it with egg noodles. I followed the recipe exactly except I didn't peel the potatoes because they were very small it was too difficult.