Season the beef steak generously with salt, pepper, smoked paprika, and half of the chopped herbs (thyme and rosemary). Let it sit at room temperature for about 30 minutes to absorb the flavors.

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

In the same pan, add the sliced onions and cook until they are soft and caramelized, about 8-10 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

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

Stir in the beef broth, Worcestershire sauce, and remaining herbs. Mix well to combine.

Return the seared beef steak to the pan, ensuring it is submerged in the liquid. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook slowly for 2-3 hours, or until the beef is tender and easily pulls apart with a fork.

Once the beef is tender, carefully remove it from the pan and set aside. In a small bowl, mix the flour with a few tablespoons of the cooking liquid to create a slurry. Stir this mixture back into the pan to thicken the gravy. Simmer for another 5-10 minutes until the gravy reaches your desired consistency.

Slice the beef steak and serve it smothered in the rich onion gravy. Garnish with freshly chopped parsley for a pop of color and flavor.