In a large bowl, combine the flour, garlic pepper, salt, and black pepper. Dredge the beef stew meat in the flour mixture, coating each piece evenly.
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the coated beef pieces and brown them on all sides. Work in batches to avoid overcrowding the pan. Remove the browned beef from the skillet and set it aside.
In the same skillet, add chopped onions and shallots. Sauté until they become translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Deglaze the skillet by pouring in the beef broth, scraping the bottom of the pan to release any flavorful bits. Add Worcestershire sauce, thyme, rosemary, paprika, and the bay leaf.
Return the browned beef to the skillet, and bring the mixture to a simmer. Cover and let it simmer over low heat for about 1.5 to 2 hours or until the beef becomes tender. Stir occasionally.
Once the beef is tender and the sauce has thickened, remove the bay leaf. Adjust seasoning if needed.
Serve the Southern soul food-style beef tips over rice, mashed potatoes, or noodles. Garnish with chopped fresh parsley.
