Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat the oil and beef in a pot. Cook, turning the pieces until beef is browned on all sides.

Add the vinegar, wine, beef broth and bay leaves and cook over medium-high heat. Bring to a boil, then reduce to a slow simmer for 1 hr.

Add the potatoes, onions and carrots and simmer, covered, for about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.