In ziplock bag combine beef, Chicago Steak Seasoning, and flour. Shake well. Saute the beef in 3 batches using 2 tbsp of oil for each batch. brown on all sides and remove from pan. Saute onions until cooked through, add mushrooms. Add 1/2 cup red wine and simmer for 2 minutes. Add beef, mushrooms and onions mixture to a large pot. Add beef broth. Cover and simmer for 1 hour. Serve over noodles or mashed potatoes.