In a large mixing bowl, add the beef cubes. Pat thoroughly with a paper towel until the beef cubes are dry. Sprinkle the beef with salt, pepper, rosemary, onion, and garlic powder. Use a wooden spatula to stir to evenly coat the beef. Sprinkle the flour over the seasoned beef cubes, and toss to evenly coat the beef in the flour.

Heat a large Dutch oven over medium-high heat. Add in the oil and coat the bottom of the pot. Once the oil is hot, add in the beef and cook for about 1-2 minutes before moving it around. Continue to sear on all sides until golden brown. Remove the browned beef pieces from the pot and transfer to a bowl

Slowly pour in 1/4 cup of the beef broth while using a wooden spoon to gently scrape the bottom of the pot to deglaze it. Once the bottom of the pot is clean and the broth has reduced, turn the heat down to medium.

Add in the butter and let it melt. Once melted, add the onions. Saute until the onions are translucent (about 5 minutes). Add in the garlic and dried parsley and mix. Saute until aromatic (about 1 minute).

Sprinkle in the flour and mix with the melted butter. Cook the roux, stirring frequently, until it’s a dark golden brown about 3-5 minutes.

Slowly pour the remaining 2 cups of beef broth into the roux while whisking. Continue whisking until there are no more clumps of flour and the liquid and roux have fully and evenly combined. Add the beef tips and any juices on the bowl back to the pot. Cover the pot with a lid, leaving a small crack to allow steam to escape, and turn heat down to medium-low. Simmer until fork tender, about 25-30 minutes.

Serve over mashed potatoes and gravy or egg noodles and add some peas!