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Combine flour, salt & pepper, and coat meat. Cook meat & onion in Dutch oven in bacon drippings until onion is tender and meat is brown. Stir in broth, water and vinegar and add carrots. Cover and simmer 1-1/2 hours.
For potato dumplings- Mix together 1 egg, 3/4 c. dry bread crumbs, 1 T. flour, 1 T. minced onion, 1 T. parsley, 1/2 t. salt and 2-1/2 c. shredded potatoes. Make 10 (2 inch) balls and add to stew 15 minutes before serving.
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