Place a Dutch oven or soup pot on the stove at medium-high heat. Add the olive oil.
1 teaspoon olive oil
Add the sliced beef along with the spices. Season both sides of the meat.
1 ½ - 2 pounds beef tips/stew meat, ½ tablespoon Creole Seasoning, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, salt and pepper to taste
Sear both sides of the meat. You only need to cook the meat for a few minutes to sear it and lock in the flavor of the spices. Once you have seared the meat, remove it from the pot and set it aside.
Adjust the heat on the stove to medium heat. Add in the onions and garlic. Cook for a few minutes until the onions and garlic are translucent and fragrant.
½ cup diced onions, 2-3 garlic cloves
Add the butter the pot. Stir and allow it to melt.
2 tablespoons unsalted butter
When the butter has melted, add in the flour. Add it in stages and stir continuously to avoid clumping. This will create a roux, which will thicken the gravy.
¼ cup all-purpose flour
Add in 1 cup of broth, Worcestershire sauce, and stir until the gravy begins to thicken. If the gravy is too thick, add additional broth. Stir (and continue to add broth, I typically need 2 cups) until the gravy reaches your desired consistency. Taste repeatedly and add salt and pepper to taste as needed. This is important to ensure the gravy isn't bland.
1 ½-2 cups broth, ½ tablespoon Worcestershire sauce
Add the seared beef back to the pot. Adjust the heat to low. Place the lid on the pot and simmer for 1-2 hours until the beef is tender.
Serve the beef drizzled in gravy.