Steps
1. Heat olive oil in a skillet over medium heat. Add the beef cubes, season with salt and pepper, and sear until browned on all sides. Remove and set aside.
2. In the same skillet, add the diced onion and garlic, sauté until soft and translucent.
3. Add the sliced mushrooms and cook for another 3-4 minutes until they release their juices.
4. Return the beef to the skillet, add the beef broth and red wine, and stir in the thyme and rosemary.
5. Bring to a simmer, cover, and cook on low heat for 1 hour, stirring occasionally, until the beef is tender.
6. Stir in the butter before serving for added richness, and adjust seasoning if needed.