Step 1

Melt butter in a large cast iron or stainless steel deep skillet.

Step 2

Add onions and saute until tender.

Step 3

Add garlic and cook until fragrant and golden.

Step 4

Remove onion and garlic from skillet and set them aside.

Step 5

Season beef generously with salt, black pepper, garlic powder, onion powder, and oregano.

Step 6

Heat the skillet over high heat and add the beef in a single layer.

Step 7

Sear the outside just until brown and slightly crisp (this will only take a few minutes).

Step 8

Remove beef from pan.

Step 9

Pour 1/2 cup of beef broth into the hot pan to de-glaze the pan and loosen up all the stuck on pieces.

Step 10

Stir in remaining broth,reserved onions and garlic, red pepper flakes, rosemary, oregano, thyme, sage and steak sauce.

Step 11

Simmer for 10-15 minutes.

Step 12

Add in the beef and bay leaf.

Step 13

Cover and simmer for 60-90 minutes or until beef is cooked through and tender. (may need shorter or longer cooking time)

Step 14

To thicken the gravy, remove 1 cup of broth from the pan and place in a bowl.

Step 15

Add the cornstarch to the bowl and stir until smooth.

Step 16

Pour the broth-cornstarch mixture back into the pan and stir.

Step 17

Cover and simmer for 5-10 minutes until the broth has thickened.

Step 18

Taste and add additional seasonings if desired.

Step 19

Serve hot over rice.