1 ½ lbs sirloin tips, cut into 1-inch cubes

3 tablespoons flour

3 tablespoons olive oil

1 teaspoon brown sugar

1/4 teaspoon black pepper

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon chili powder

½ teaspoon paprika

¼ cup dry red wine (optional)

2 tablespoons butter

1 small yellow onion, diced

3 cloves garlic, minced

2 cups beef broth

1 beef bouillon cube

1 ½ teaspoons Worcestershire sauce

¼ teaspoon dried thyme

¼ teaspoon dried rosemary

1 teaspoon onion powder

½ teaspoon garlic powder

3 tablespoons corn starch

1/4 cup cold water

Optional: 1 tablespoon cold butter for finishing

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Combine the beef seasoning (brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, paprika) and set aside.
Cut the sirloin tips into 1-inch cubes and trim excess fat.
Toss the meat with the seasoning mix, then coat with flour.
Heat olive oil in a large skillet over medium-high heat. Sear beef in batches for 30–45 seconds per side. Transfer to a plate.
Deglaze the pan with red wine, scraping up any browned bits. Reduce by half.
Reduce heat to medium. Add butter and diced onion. Sauté until soft, about 5 minutes.
Add minced garlic and cook for 1 minute.
Pour in beef broth, bouillon cube, Worcestershire sauce, thyme, rosemary, onion powder, and garlic powder. Bring to a boil.
In a small bowl, mix cornstarch and cold water to make a slurry. Slowly whisk into the boiling liquid until thickened.
Return beef and juices to the skillet. Cover partially and simmer over medium-low heat for 10–15 minutes.
Optional: Stir in cold butter before serving for a velvety finish.

Use stew meat for a budget-friendly option, but increase cooking time.

Replace wine with extra beef broth for a non-alcoholic version.

Add mushrooms or vegetables for more texture.

Serve with mashed potatoes, rice, egg noodles, or cauliflower mash.

Freezes well for up to 3 months; thaw before reheating.