Beef Stew with Potato Dumplings

1/4 c flour
3/4 tsp salt
1/2 tsp pepper
2 lbs beef stew meat
2 onions, chopped
2 tbsp veggie oil
2 cans (10.5 oz each) condensed beef broth
3/4 c water
1 tbsp red wine vinegar
6 med carrots, cut into 2 in chunks
2 bay leaves
1 tsp thyme
1 tsp garlic powder

 Dumplings
1 egg
3/4 c bread crumbs
1 tbsp flour
1 tbsp parsley
1 tbsp minced onion
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
2.5 c shredded raw potato
additional flour

In a plastic bag, combine flour, salt, and pepper. Add meat, toss to coat. In a dutch oven, cook meat with onions in oil untol meat is brown on all sides and onions are tender.
Stir in broth, water, vinegar, carrots, and seasonings. bring to a boil. Reduce heat, cover and simmer for 1.5 hrs or until meat is almost tender. Discard bay leaves.
In a large bowl, beat egg. add crumbs, flour, parsley, onion, and seasonings. Stir in potatoes. mix well. With floured hands, shape into 1.5 in balls. Dust with flour.
Bring stew to a boil. drop dumplings onto stew. Cover and simmer for 30 min. Do not lift cover while simmering. Serve.