Place Creole seasoning and flour in a plastic or Ziploc bag. Shake to combine. Add sliced beef; shake to coat.
Heat 2 tablespoons of oil in over medium heat in a Dutch Oven. Add the beef in batches with the excess flour shaken off, making sure not to crowd the pan. Cook beef for about 3 minutes on each side, or until golden brown. Remove beef, and continue cooking until all of the beef is browned. Add additional tablespoon of vegetable oil as needed.
Add onion, celery, and bell pepper to Dutch oven. Stir to combine, scraping up browned bits. Cook 5 minutes over medium heat. Add minced garlic, thyme, salt, cayenne pepper, and black pepper. Stir to combine; cook for 30 seconds, or until garlic is fragrant.
Add two tablespoons of flour/Essence mixture to vegetables. Stir to combine; cook for 2 minutes.
Add wine; stir until thickened, about 2 minutes. Add beef broth, petit diced tomatoes, and Worcestershire sauce. Cook until bubbly and thickened. Return beef to Dutch Oven; stir to combine.
Reduce heat to medium-low. Cover Dutch oven and simmer for 2-½ hours, or until beef is fork tender.
While beef is cooking, cook mushrooms, oregano, and basil in 2 tablespoons of melted butter over high heat until mushrooms are browned, about 2 minutes. Add Madeira and continue cooking until liquid has evaporated.
Add mushrooms to beef mixture. Cover and simmer an additional 20 minutes. If necessary, thin with additional beef broth. Taste and correct seasonings if necessary. Serve over Smoked Gouda Grits or rice. Yield: 6 servings. (See Tip 11)