Beef Stew
Heat olive oil in a pan on medium heat until hot. Add the beef and cook, stirring until well browned all over. Add 3 cups of hot water, 1/2 tsp of salt, and the 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,1 1/2 tsp of salt, and bay leaf. Cover and simmer until vegetables are tender, about 20 minutes. Remove the bay leaf.
Make 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, thoroughly mix a 1/2 cup cold water with the 2 tsp of 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.