Pat the beef steak dry with paper towels. Season both sides generously with salt and black pepper.

In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add the beef steak and sear for about 4-5 minutes on each side until browned. Remove the steak and set aside.

In the same pot, add sliced onions and cook until softened and caramelized, about 8-10 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in red wine (if using) and scrape the bottom of the pot to release any browned bits. Allow to simmer for about 3-4 minutes.

Stir in beef broth, soy sauce, dried thyme, and dried rosemary. Bring the mixture to a simmer.

Return the seared beef steak to the pot. Ensure it is submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Let it braise for 2-3 hours, or until the beef is tender and easily pulls apart with a fork.

If you prefer a thicker gravy, mix flour with a little cold water to create a slurry. Stir this into the gravy about 10 minutes before serving and allow it to simmer until thickened.

Once the beef is tender, remove it from the pot and slice or shred as desired. Serve hot, smothered in the rich onion gravy, and garnish with fresh chopped parsley.