Beef Stew With Parsley Dumplings

• FOR THE BEEF STEW:
• 1 Tablespoon Olive Oil
• 1 pound Boneless Chuck Roast, Cut Into 1-inch Cubes
• 3 cups Hot Water
• 2 teaspoons Salt, Divided
• 1/8 teaspoons Pepper
• 2 Medium Carrots, Cut Into 1-inch Pieces
• 1 Large Potato (cut Into 1-Inch Pieces)
• 1 stalk Celery, Cut Into 1 Inch Pieces
• 1 Green Bell Pepper, Cut Into 1-inch Pieces
• 1 Small Onion, Chopped
• 1 Bay Leaf
• 1/2 cups Cold Water
• 2 Tablespoons All-purpose Flour
• FOR THE PARSLEY DUMPLINGS:
• 2 Tablespoons Softened Butter
• 1 cup All-purpose Flour
• 1-1/4 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Milk

1. For the beef stew, heat olive oil in a pan on medium heat until hot. Add beef and cook, stirring until well browned all over. Add hot water, 1/2 teaspoon salt, and pepper. Heat to boiling, then reduce heat to a simmer. Simmer until beef is almost tender about 2 to 2 1/2 hours.
2. Stir in carrots, potatoes, celery, green peppers, onions, remaining 1 1/2 teaspoon salt, and bay leaf. Cover and simmer until vegetables are tender, about 20 minutes. Remove the bay leaf.
3. For the parsley dumplings, cut butter into the flour, baking powder and salt until mixture resembles small crumbs. Stir in milk. This should make a very soft biscuit-like dough. Stir in the parsley.
4. After making the parsley dumplings, finish preparing the beef stew. Thoroughly mix cold water with flour and stir into the stew. Heat to a boiling, stirring constantly for 1 minute then reduce heat to a simmer. Drop dumpling dough by the spoonful into simmering stew. There should be about 10 to 12 dumplings. Cook uncovered for 10 minutes. Cover and cook for an additional 10 minutes.

beef stew, olive oil, chuck roast, water, salt, pepper, carrots, celery, green bell pepper, onion, bay leaf, water, allpurpose, parsley dumplings, butter, allpurpose, baking powder, salt, milk

Taken from tastykitchen.com/recipes/soups/beef-stew-with-parsley-dumplings/ (may not work)