Pat the beef cubes with a paper towel so that they will brown properly. Add to oil heated in a large skillet. Turn frequently to ensure even browning on all sides.

Add the onions and cook 2 to 3 minutes longer, or until they begin to soften.

Add the mushrooms and garlic and reduce heat to medium-low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms have browned.

Next, stir in the red wine and beef broth and bring to a boil.

Combine the cornstarch and spices in a small dish, then sprinkle into the pan and mix in and bring back to the boil.

Reduce heat to low, cover loosely, and simmer for 20 minutes. The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick, add a few tablespoons of water or beef broth.

Serve with boiled potatoes, egg noodles or cooked rice.