In a bowl, combine the flour and pepper; add the beef and toss to coat well.
In a large pot, heat 3 teaspoons of the oil.
Add the beef, a few pieces at a time; do not overcrowd; cook, turning the pieces until beef is browned on all sides; about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine.
Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
Add the beef, beef broth and bay leaves; bring to a boil; reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender; bout 1 1/2 hours.
Add the onions and carrots; simmer, covered, for 10 minutes.
Add the potatoes and simmer until vegetables are tender; about 30 minutes more.
Add broth or water if the stew is dry; season with salt and pepper to taste.
