Pat the oxtail pieces dry with paper towels and season generously with salt and pepper. Toss them in the all-purpose flour until evenly coated, shaking off any excess.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the oxtail pieces in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 8 to 10 minutes per batch. Transfer the browned meat to a plate and set aside.

Reduce the heat to medium and add the chopped onion and carrots to the same pot. Sauté for 5-7 minutes, scraping up the browned bits from the bottom with a wooden spoon, until the onions are softened and translucent.

Stir in the minced garlic and smoked paprika, cooking until highly fragrant, about 1 minute. Pour in the red wine to deglaze the pot, bringing it to a rapid simmer until the liquid reduces by half, about 3-4 minutes.

Return the seared oxtail and any resting juices to the pot. Stir in the beef broth, crushed tomatoes, and bay leaves, ensuring the meat is mostly submerged.

Bring the stew to a boil, then reduce the heat to the lowest setting, cover tightly, and simmer gently for 2.5 to 3 hours. The meat is ready when it is exceptionally tender and easily pulls away from the bone.

About 15 minutes before the stew is done cooking, stir in the broad beans and let them simmer until tender and heated through. Remove and discard the bay leaves, then taste the broth and adjust the seasoning with more salt and pepper if needed.

Ladle the rich stew into warmed bowls and garnish with freshly chopped parsley. Serve immediately with a side of crusty artisan bread to soak up the savory red wine gravy.