But a lidded pot/pan on the stove on medium heat and preheat your oven to 300 degrees. In a bowl, toss together the beef tips and steak seasoning. Add the oil to the pan and sear the pieces, in batches to avoid crowding the pan, on the tops and bottoms (no need to get all sides). Add more oil as needed.
When the fond has been released from the pan and the onions begin to look translucent, add the beef tips back into the pan, along with any juices from the bowl. Add 2-3 cups beef broth, until the liquid is about 2/3 up the sides of the beef tips. Cover and place in the oven.
Bake (I prefer not using convection for this) for 2 hours, then remove the lid and bake for an additional hour until the meat is tender. Remove from the oven.
Place the tips on a platter. Pass all the cooking liquids through a fine mesh strainer, using a ladle to press the liquid through and strain out any stringy bits of vegetable or seasonings. Ladle the gravy over top and serve warm with your favorite starch, vegetable, and salad.