Ingredients:

• 1/2 large sweet onion, thinly sliced
• 2 tablespoons olive oil, divided
• 1 teaspoon brown sugar
• salt & pepper
• 1-1/2 to 2 lbs. sirloin tip, cut into 1 inch cubes
• 3 tablespoons flour
• 1 large clove garlic, minced
• 1 cup red wine, divided
• one 8 oz. can tomato sauce
• 1/4 cup beef stock
• 1 tablespoon soy sauce
• 1 teaspoon worchestershire sauce
• 1/2 teaspoon dried thyme
• 2-3 bay leaves
• 1 tablespoon butte

Cooking Instructions:

1. Rinse the beef cubes and pat dry. Season with salt and pepper.
2. Put one tablespoon of olive oil in a large skillet over medium heat. Add the onion, season with a pinch of salt. Add the brown sugar and cook the onions until brown and caramelized, 7-9 minutes. Remove the onion to asmall bowl. Return pan to medium high heat, add the other tablespoon ofolive oil. (Do not rinse the pan.)
3. Dredge the beef cubes in the flour, shaking off the excess. Add the meat to the pan and brown on all sides. Add the garlic and cook until fragrant, about a minute. (Add a little more olive oil if the pan is dry.)
4. Add 3/4 cup of wine to the pan and scrape up any browned bits. Add the rest of the ingredients and the caramelized onions, reduce heat to low, cover and simmer 30 minutes until tender. Remove the bay leaves and discard. Add the butter and stir. Add the remaining 1/4 cup  red wine, stir. Taste, season with more salt and pepper if needed. Serve over noodles or mashed potatoes.