In small bowl, combine flour, garlic powder, pepper, mustard, basil, oregano, paprika, parsley, and salt.
In the same dutch oven, add carrots, celery, 3 sprigs of parsley, garlic, and 2 tablespoons of butter. cook 10 minutes or until just brown, stirring occasionally. Add reserved flour mixture and mix well.
Deglaze pan with red wine, scraping up browned bits on bottom. Add broth. Cook until slightly thick and bubbly. Strain out vegetables, and set aside for use as gravy. If desired, thin with additional beef broth.