Combine the flour and pepper in a bag or a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd.

Remove the beef from the pot. Add onions and cook for 4 minutes, stirring with wooden spoon and trying to loosen any browned bits.

Add celery and mushrooms and cook for 5 minutes. Add carrots and cook for 3 minutes. Add the vinegar and wine. Cook over medium-high heat for 3 minutes, scraping the pan with a wooden spoon to loosen any browned bits.

Add the beef, beef broth, herbs de Provence, Worcestershire sauce, cheese rinds (if using) and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, about 1/2 hour.

Add the potatoes and simmer 1 and 1/2 hours. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.