Place a large skillet over medium-high heat, add oil and allow it to become hot. Add sirloin pieces, salt and pepper and cook 3-4 minutes, stirring occasionally until mostly browned.

Add onions and garlic then cook an additional 3–4 minutes, until onions are tender.

Add red wine then cook until liquid has reduced by half then add beef broth, Worcestershire sauce, red potatoes, oregano, rosemary and thyme. Bring to a boil, cover and reduce heat to medium-low. Simmer for 15–18 minutes, until potatoes are tender.

In a small bowl, mix together flour and butter until it forms a smooth paste. Whisk or rapidly stir butter/flour mixture into the contents of the skillet until completely dissolved.

Add green beans and mushrooms then stir to combine. Cook uncovered for 8–10 minutes, stirring often, until mushrooms are cooked and beans are tender.

Season to taste with salt and pepper. Remove from heat then allow to rest for 5 minutes before serving.