IF YOU DON'T HAVE A SLOW COOKER, YOU CAN MAKE THE STEW IN A DUTCH OVEN AND COOK IN THE OVEN FOR ABOUT 2 1/2 HOURS AT 325 DEGREES.
Combine the all-purpose flour, salt, and pepper to taste in a large resealable plastic bag. Add the meat; seal. Shake until evenly coated.
Heat the oil in a large skillet over medium-high heat; add the meat. Cook, turning occasionally, until browned on all sides, about 15 minutes.
Meanwhile, combine the broth and quick mixing flour in a small bowl until smooth, then add vinegar. Transfer the meat to a slow cooker.
Arrange the potatoes, carrots, and onions on top of meat; pour in the broth mixture and vinegar.
Cover; cook on low until the meat is very tender, about 8 hours.
Skim off fat.
