Put the flour in a freezer bag, then add the cubes of meat and shake well to coat. Heat the oil in a large pan and brown the meat a few pieces at a time. Set the meat aside as it is browned.
Fry the onion in the same pan that you used for the meat, adding more oil if needed. Once the onion is browned, add all the other ingredients, except the potatoes. Put a lid on the stew and simmer for at least 2 hours. The longer it cooks, the better it will be.
20 minutes before serving, add the chunks of potatoes to the stew, and return to the simmer. Adding them at this point means they keep their shape. Season to taste before serving.
Brown the meat a few pieces at a time to make sure it browns rather than steams.
This dish should be cooked for a minimum of 2 hours.