Preheat oven to 350°F. To a medium bowl, add the flour, and season with salt and pepper. To bowl, add the beef, tossing to coat.

In a large heavy-duty oven-safe pot or Dutch oven, heat oil on medium-high. Add beef in batches, making sure not to overcrowd the pan. Cook each batch about 5 min., until golden on all sides. Transfer browned meat to a plate. Reduce heat to medium and add the onion. Sauté, stirring frequently, 5–7 min., until mostly softened. Add garlic and any salt & pepper if desired, let cook 1 min.

Add the vinegar, wine, and beef broth, using a wooden spoon to scrape any bits stuck to the bottom. Return beef to pot, adding the thyme, Worcestershire sauce, and onion soup packet. Season with salt and pepper. Bring mixture to a boil, then turn down to medium low heat. Cover, and then transfer to oven. Cook 1½–2 hours, until beef is tender.

Meanwhile, cut the carrots on a bias into 1-inch rounds, open can of potatoes. When beef is tender, carefully stir in carrots and potatoes. You may want to add 1/2 cup more of beef broth. Return to oven uncovered and bake 25–35 min or until vegetables are tender. Garnish with parsley.