Salt and pepper the meat cubes, then toss with a tablespoon of the flour, saving the rest for later.
Heat the oil in a Dutch oven or heavy pot over medium-high heat and brown the beef on all sides, about 5 minutes.
Remove the meat with a slotted spoon and set aside.
Pour the vinegar into the pot and heat it while scraping up the browned bits.
Add the broth and all the vegetables along with the browned beef. Bring to a very low simmer, cover. and cook about 2 hours, until the beef is tender.
Add some of the broth to the flour and stir together until smooth. Add this back to the stew and cook another ten minutes.
Season to taste with salt and pepper, about half a teaspoon each. Sprinkle with the parsley, if using, then dish it up and serve it.