Beef Tips in Gravy

In a large plastic storage bag, combine the meat with the flour, salt, paprika and pepper and shake to combine.

Heat 2 tablespoons of oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat in batches (use remaining 2 tablespoons of oil for the second batch), until browned on all sides, 4 to 5 minutes.

Add 2 cups of the beef broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, basil, garlic powder, bay leaves and red pepper flakes. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium-low. Cover and cook, stirring occasionally, for 15 minutes.

Add the remaining 1 cup broth, taste for seasoning and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful.

Add the parsley and serve over rice, potatoes or egg noodles.