Well, Georgia, this is one of those things where you get to choose your own preference. There's really no compelling reason to lightly flour meat you're going to brown. It doesn't brown "better" either way. It does have an effect. The flour brings some starches to add to the sugars that are involved in the important flavor-producing reaction during browning. But meat will brown without flour. They're a bit different. Flour also gives you a chance to add flavoring ingredients to the flour. If you are using the same fats in the pan to make a sauce, and the flour bits are too browned or burned, just omit the flour drenching. Which you like becomes you personal preference.
(I don't flour meat to brown it. My preference. I like to brown meat, not flour.)
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen