Step 1

PRO TIP: Measure out all ingredients and combine all seasonings prior to beginning.

Step 2

Cut meat into 1-inch cubes, discard any large pieces of fat.

Step 3

Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.

Step 4

Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the way through. You want it to cook in the gravy to add more flavor.

Step 5

Add ¼ cup wine and use a silicone spatula to “clean” (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called “fond” and will give the sauce lots of good flavor.

Step 6

Let the wine gently bubble and reduce by half. Reduce heat to medium and add 2 TBS butter and the onions. Cook until softened, about 5 minutes.

Step 7

Add the garlic and cook for 1 minute.

Step 8

Add all gravy ingredients except the cornstarch and cold butter. Bring to a boil.

Step 9

Whisk in the cornstarch a little at a time. Stir continuously.

Step 10

Reduce heat to medium and add the beef along with ALL of the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.

Step 11

Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called “Monter au Beurre” and it adds a smooth, velvety finish to sauces and gravies.

Step 12

Serve with mashed potatoes, egg noodles, or over rice!