In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
Add the beef sirloin tips in batches, searing them until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
In the same skillet, add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to create a roux.
Gradually whisk in the beef broth and water, ensuring no lumps form.
Add Worcestershire sauce, salt, black pepper, dried thyme, dried rosemary, and paprika. Stir to combine.
Return the browned beef tips to the skillet, stirring to coat with the sauce.
Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally, until beef is tender and sauce has thickened.
Allow the beef tips to cool completely before transferring to airtight freezer-safe containers or heavy-duty freezer bags.
Label and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm on the stovetop over medium heat until heated through.