Beef Stew with Potato Dumplings

1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds beef stew meat
2 medium onions, chopped
2 tablespoons vegetable oil
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
3/4 cup water
1 tablespoon red wine vinegar
6 medium carrots, cut into 2-inch chunks
2 bay leaves
1 teaspoon dried thyme
1/4 teaspoon garlic powder

Dumplings:
1 egg
3/4 cup seasoned dry bread crumbs
1 tablespoon all-purpose flour
1 tablespoon minced fresh parsley
1 tablespoon minced onion
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups finely shredded uncooked potatoes
Additional all-purpose flour

In a plastic bag, combine the flour, salt and pepper. Add meat; toss to coat. In a Dutch oven, cook meat along with onions in oil until the meat is browned on all sides and onions are tender.

Stir in the broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Discard bay leaves.

In a large bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well. With floured hands, shape into 1-1/2-in. balls. Dust with flour.

Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (do not lift cover). Serve immediately. Makes 6 servings.