Instructions: Heat oil in a large nonstick skillet over medium-low heat. Add onion, garlic, scallions, and mushrooms. Saute, stirring often, until vegetables are wilted and most of the liquid is absorbed. Using a slotted spoon transfer vegetables to a bowl and set aside.

Dredge the steak cubes with flour, thyme, oregano, and rosemary. Lightly coat the skillet with cooking spray and place over medium-high heat. Add steak pieces and brown on all sides, about 6 minutes total cooking time.

Transfer steak and reserved vegetables to a large soup pot or Dutch oven. Top with stewed tomatoes, chipotle chiles, beef broth, and wine. Stir to combine. Partially cover and simmer for about 1 hour, until steak is tender.

Stir in peas and cook, covered, until peas are just tender, about 5 minutes.

If using, sprinkle with parsley and serve hot.

This recipe yields 8 servings.

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