Chop the sirloin into 1" squared cubes, leaving on the fat where it is. Salt and pepper the sirloin and set aside in a bowl.

Heat a large pan or dutch over medium-high heat with 2-3 tablespoons of olive oil. We also like to add a touch of butter, but that's optional.

Peel and cut the onions in slices, and chop the carrots into small chunks. Just a normal carrot cut into medallions will do. Add the vegetables into hot oil.

Add your meat and let sear until it’s brown, and the onions have become a little lighter in color.

Add wine and broth to deglaze the pan, and stir the mixture.

Cover and reduce heat to low-medium heat, and let cook one-hour per pound of meat. Open the lid periodically and stir content.