In a bowl combine the flour and the pepper, add the beef and toss to coat well. In a large pot heat 3 teaspoons of oil and add the beef, a few pieces at a time – don’t overcrowd it. Cook turning the pieces until the beef is cooked on all sides – about 5 min per a batch and if needed add more oil between the batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scrapping the pan with a wooden spoon to loosen any brown bits. Add the beef, beef broth, bay leaves and bring to a boil reducing the temperature to a slow simmer.
Cover and cook skimming the broth from time to time until the beef is tender – about 1h 30min. Add the onion and carrots and simmer covered for 10 min, then add the potatoes and simmer until the potatoes become tender – about 30 min more. If the stew is getting dry add more broth.
