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Season the beef with 1 teaspoon of salt and the pepper.
In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef to the pot and cook, stirring occasionally, until browned all over, about 5 minutes. Remove with a slotted spoon and place in a bowl. Repeat with the remaining beef. Set aside.
Add the remaining 1 tablespoon of oil to the pot. Add the onion, garlic, and vinegar. Cook for 5 minutes, scraping the brown bits from the bottom of the pot as you stir. Add the tomato paste and cook for 1 minute, stirring constantly.
Return the beef and any juices to the pot. Stir in the flour and cook for 1 minute, stirring constantly. Add the broth, wine, potatoes, carrots, bay leaf, and thyme. Bring to a boil.
Cover pot and reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Serve sprinkled with parsley, if desired.