1/2 c. red wine vinegar
1/3 c. red wine (optional)
1/4 c. balsamic vinegar
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tsp. hot sauce (optional)
1/2 c. all-purpose flour
2 tbsp. Cajun seasoning
1 tbsp. paprika
1 tbsp. chili powder (optional)
1 tbsp. coarse pepper
1 tbsp. kosher salt
1 1/2 to 2 lb. stew beef or equivalent (es. chuck)

Prepare marinade of red wine vinegar, red wine (optional), balsamic vinegar, soy sauce, Worcestershire sauce and hot sauce (optional). Cut stew beef/chuck steak into 1-inch cubes. Marinate in the marinade for at least 4 hours, overnight in refrigerator if possible, in non-metallic container. Light coat marinated beef tips in "flour mixture" and brown over medium-high heat. After browned, add residual marinade and cook until it forms a thick sauce.

Marinated, browned beef tips used for chili, gumbo and stews.