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Different cuts of beef should be cooked differently...
If you are buying cheaper, tougher cuts like shin, oxtail, ribs, etc. -- stewing beef -- you should be stewing or braising. This means, cooking them at a low temperature for a long period of time in a liquid. This breaks down the connective tissues in the meat making it succulent and fork tender. The key is getting your flavour from a) browning you meat well and b) good flavour base in your braising liquids.
If you are buying good cuts like sirloin, etc. -- higher heat and short cooking times. Do not over cook this type of meat. Ideally it should be rare to medium rare... any more and you are comitting a crime.
It sounds like you are buying tough meat, cooking it like fine meat and expecting good results. It isn't going to happen.
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