Cook carrots in a saucepan of boiling salted water for about 8 min.,drain.
While carrots are cooking, season beef cubes with salt and pepper, dredge in flour.
Melt 3 T. olive oil in large skillet, over medium high heat, brown beef cubes on all sides, until insides are still pink, remove beef, set aside.
In the same skillet, add 2 T. butter, mushrooms and green onions, saute' about 5 minute or until mushrooms are just turning tender.
Add thyme, wine & broth , increase heat, boil until sauce is reduced to 2 cups (during boiling sauce, continue to scrape the skillet to insure all drippings are mixed in), this usually takes about 25-35 minute.
Return beef and carrots to skillet, cooking for 5 minutes; allowing flavors to meld.