Beef Stew with Parsley Dumplings

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.

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.

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.

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.