Beef: 1.5 lbs of sirloin tips or stew meat, cut into bite-sized pieces
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Seasonings: Salt and black pepper to taste

Flour: 3 tablespoons, for dredging

Olive Oil: 2 tablespoons

Butter: 2 tablespoons

Onion: 1 medium, finely chopped
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Garlic: 2 cloves, minced

Beef Broth: 2 cups

Worcestershire Sauce: 1 tablespoon

Soy Sauce: 1 tablespoon

Thyme: 1 teaspoon dried or 1 tablespoon fresh

Bay Leaf: 1

Prepare the Beef:

Season the beef pieces with salt and pepper.
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Dredge them in flour, shaking off any excess.
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Sear the Beef:

In a large pot or Dutch oven, heat olive oil over medium-high heat.

Add the beef in batches, searing until browned on all sides. Remove and set aside.

Sauté Aromatics:

In the same pot, add butter.

Once melted, add chopped onion and cook until translucent.

Add minced garlic and cook for an additional minute.

Deglaze and Build Gravy:

Pour in beef broth, scraping the bottom to release any browned bits.

Stir in Worcestershire sauce, soy sauce, thyme, and bay leaf.
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Simmer:

Return the seared beef to the pot.

Bring the mixture to a gentle boil, then reduce heat to low.

Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender.

Thicken Gravy (if needed):

If the gravy is too thin, mix 1 tablespoon of flour with 2 tablespoons of cold water to create a slurry.

Stir the slurry into the pot and cook for an additional 5-10 minutes until the gravy thickens.

Serve:

Remove the bay leaf.

Serve the beef tips and gravy over mashed potatoes, rice, or egg noodles.

Garnish with fresh parsley if desired.