1. In a zip-top plastic bag, combine flour, salt, and pepper. 2. Add meat; toss to coat. 3. In a large Dutch oven, cook meat and onion in oil until the meat is browned. 4. Stir in broth, water, vinegar, carrots, and seasonings; bring to a boil. 5. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. 6. Remove bay leaves. 7. In a bowl, beat egg; add the next 7 ingredients. 8. Stir in potatoes; mix well. 9. With floured hands, shape into 1 1/2 inch balls. 10. Dust with flour. 11. Bring stew to a boil; drop dumplings into stew. 12. Cover and simmer for 30 minutes (do not lift the cover). 13. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
