**Brown the beef** Warm the oil in a Dutch oven or large skillet over medium-high heat. Add the beef tips in a single layer, working in batches if necessary. Season with salt and pepper. Sear until browned on all sides, about 3–4 minutes per side. Remove the beef to a plate.

**Sauté onions and garlic** In the same pot, add the chopped onion. Cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it burn.

**Form the gravy base** Reduce the heat to medium. Sprinkle the flour (or cornstarch) over the onions and garlic, stirring to coat. Cook for 1 minute, then gradually pour in the beef broth, whisking to avoid lumps.

**Combine and simmer** Return the browned beef to the pot. Stir in Worcestershire sauce, any optional herbs, and additional salt and pepper if needed. Bring the mixture to a gentle simmer, then cover and reduce heat to low. Cook for 25–30 minutes, or until the beef is tender and the gravy has thickened. If the gravy is too thick, add a splash more broth or water.

**Serve** Taste and adjust seasonings as desired. Serve over mashed potatoes, rice, or egg noodles, garnished with chopped parsley if desired.