Beef Stew with Parsley Dumplings - Lynn Baccar -, Sheridan, Wyoming 
2 lbs. cubed beef
2 T. butter 
3 c. boiling water 
¼ tsp. pepper 
¼ c. flour 
12 small onions 
6 carrots, sliced 
1 c. sliced celery 
3 potatoes, diced 
Melt butter in heavy skillet, brown meat. Add water, salt and pepper. Cover tightly and simmer for 2 ½ to 3
 hours or until meat is tender. Add vegetables to meat, stirring the last 25 minutes of cooking. Drop dumplings on top.
 Cook 12 minutes longer. Add flour to thicken.