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Add the flour and pepper in a large Ziploc bag or bowl. Shake or stir to combine. Add the beef and shake or toss to coat well. Heat 1 Tablespoon of the oil in a large heavy, lidded pot, and add the beef, a few pieces at a time. Do it in 2 or 3 batches, so you don’t overcrowd the pot. Cook, turning the pieces until the beef is browned on all sides, about 5 minutes per batch. Add more oil as needed.
Remove the beef from the pot and add the vinegar and the wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Slightly reduce the liquids, about 2 minutes. Add the beef, beef broth, bay leaves and salt. Bring it to a boil, then reduce to a slow simmer.
Cover and cook until the beef is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Then add the potatoes and simmer until the vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.
If you would like a thicker sauce, you can combine the flour and butter into a paste. And just stir for a few minutes to let the flour/butter thicken the stew and cook out the raw flour taste. Don’t forget to remove the bay leaves. They’re not edible.