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In large Dutch oven or heavy pot (5 qt), heat oil or bacon fat on medium-high heat.
Pat beef dry with paper towel. Season with Cajun seasoning or salt and pepper and lightly dredge in flour. Add to pot in single layer and sear on all sides, about 2 minutes per side. Do several batches as needed to avoid overcrowding which will steam meat instead of browning it. Remove meat and any juices and loose bits from pot and set aside.
Add onions and sauté until soft and translucent, about 5 minutes. Reduce heat and add splash of water if needed to avoid browning onions.
Add garlic and cook another 2 minutes until soft.
Deglaze pot with red wine, scraping bottom as needed. Add beef stock. Stir in beef, paprika, and bay leaves. Bring to boil then reduce heat to simmer. Cover and cook until beef is tender about 2 ½ hours, stirring occasionally.
Taste and season with additional paprika, salt and black pepper as desired.
Garnish with freshly chopped parsley