Mix the flour and pepper, combine with the meat thoroughly in a large mixing bowl.
In a large pot, heat three tablespoons of the oil until shimmering.
Add a few pieces of beef at a time so that the pan is not too crowded. Allow 5 minutes per batch of meat, rotating in half until the beef is brown on all sides. If necessary, add extra oil to the batch.
Stir the steak in the vinegar and wine after removing from the stove until well combined.
Combine the beef, beef broth, and bay leaves in a large bowl.
Bring the dish to a boil, then reduce the heat to let it simmer slowly.
Skim the soup occasionally and cook for 1 1/2 hours until the beef is tender.
Cook for 10 minutes with a lid, add onions and carrots.
Then add the potatoes and continue to cook for another 30 minutes or until the vegetables are soft.
If the stew is too dry, add more stock or water—taste and season with pepper and salt to your liking.