Stew Beef and Parsley Dumplings

We find this to be the ultimate comfort food! Slow cooked stew beef with parsley dumplings steamed on top is always a big hit around here. I usually serve with steamed carrots and a salad, all fresh from the garden.

   
Brown beef in a small amount of butter. Add a medium onion, chopped, and cook a bit longer. Cover with beef stock or water- stock makes for a richer end product. This is one of the dishes that I  like to add the dehydrated Hen of the Wood mushrooms that are stored in my pantry. I grind a few and break a few into small pieces and stir into the beef. Adding these adds a depth to the dish, not to mention adding medicinal properties as well. Cover and simmer until beef is tender. Thicken broth with a bit of flour mixed into cold water if desired.  (I do!)

Thirty minutes before serving, mix the dumplings:
3 tbsp. butter
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
3-4 tbsp.minced fresh parsley
3/4 -1 c. buttermilk
Cut butter into dry ingredients. Add parsley. Mix in buttermilk and  drop by spoonfuls onto boiling beef. Cook uncovered for about 10 minutes. Cover and cook 10 more minutes.