Meat and Vegetable Stew With Parsley Dumplings

1. Mix all the ingredients for dumplings by hand or in a food processor until well combined.
2. Form 24 small marble sized dumplings (or bigger if you wish), roll in some flour, set aside and refrigerate.
3. Over medium heat, sauté onion in butter and oil for few minutes until onion is softened.
4. Add meat, stir, sauté until golden.
5. Stir in broccoli, cauliflower, carrots, celery, bay leaf and nutmeg.
6. Sprinkle with 2 tablespoons of flour, stir.
7. Add enough water to cover meat and vegetables and cook for 40 minutes on low heat, with the lid cracked open, until meat is tender. Add some water from time to time if it gets too dry, then stir.
8. After 40 minutes, add stock cubes and 1 liter of additional water, then raise heat and bring to boil.
9. Thicken stew with 3 Tablespoons of flour paste (mix flour with a bit of cold water to get a creamy paste), then cook the stew for a few more minutes until it starts to thicken.
10. Then add the dumplings and cook for 10 minutes until the dumplings are cooked.
11. Remove bay leaf from the stew.
12. Stir in cream, sprinkle with some chopped parsley, stir to combine and heat through and serve.