In a bowl, mix the flour and pepper together. Add the beef and toss to coat it well. In a large pot, heat 3 teaspoons of the oil. Add a few pieces of beef at a time, and don’t crowd the pan. Cook until all sides of the beef are browned, about 5 minutes per batch. If needed, add more oil between batches.
Take the beef out of the pot and put the vinegar and wine in its place. Cook over medium-high heat, scraping the pan with a wooden spoon to get rid of any browned bits. Add the beef, the beef broth, and the bay leaves. Bring to a boil, then turn down the heat to a slow boil.
Cover and cook, skimming the broth every now and then, for about 1 1/2 hours, or until the beef is tender. Add the onions and carrots and cook for 10 minutes with the lid on. Add the potatoes and keep cooking until the vegetables are soft, about 30 more minutes. If the stew is too dry, add broth or water. Salt and pepper can be added to taste. Pour the soup into 4 bowls and serve.
