In a large bowl, toss the meat with the lour, salt, pepper, Cajun seasoning, steak & burger seasoning, garlic powder, and onion powder until evenly coated.

Heat the oil in a Dutch oven over medium-high heat and sear the beef in 2-3 batches until browned on all sides; transfer to a plate.

Reduce the heat to medium, add the butter and melt then cook the onion until soft then stir in the garlic and cook until fragrant, about 30 seconds.

Deglaze the pan with red wine, scraping up any browned bits from the bottom.

Return the beef to the pot and add the beef broth, gravy mix, and onion soup mix and stir.

Cover and simmer for 3 hours, stirring occasionally, until the beef is tender and the gravy is thickened to your liking.

Serve with mashed potatoes and freshly minced parsley for garnish if desired.

Follow step 1 to toss the beef with the flour and seasonings.

Heat oil in a skillet and sear the beef in batches, then transfer to the slow cooker.

In the same skillet, sauté the onion and garlic in butter until soft, then deglaze with red wine.

Pour the onion, garlic, and wine mixture over the beef in the slow cooker.

Add the beef broth, brown gravy mix, and Lipton onion soup mix and stir to combine.

Cover and cook on low for 6 to 8 hours, or until the beef is tender and gravy is thick.