In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat. In a 4 quart Dutch oven, cook meat and onions in oil until the meat is browned and onions are tender. Stri in broth, water, vinega,l carrots and seasonings; bring to aboil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Remove by leaves. In a bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well. With floured hands, shape into 1 1/2" balls. Dust with flour. Bring stew to a boil; drip dumplings onto stew. Cover and simmer for 30 minutes. Do not Lift Cover. Serve immediately. Yield : 6 servings. Submitted by Shawn Asiala, Boca Ratan, Florida MC formatting by bobbi744@sojourn.com Recipe by: Country Woman Magazine, Sample Edition, p. 9 Posted to MC-Recipe Digest V1 #631 by Roberta Banghart on Jun 01, 1997