1 lb. lean beef stew meat, cut in 1 1/2" cubes
1 1/2 tbsp. flour
2 tbsp. oil
1/2 tsp. ginger
1/4 tsp. thyme
3 med. onions, quartered
3 lg. carrots, sliced
1 bay leaf
1 c. water or beef broth
Parsley Dumplings (recipe follows)

Dredge beef in flour; brown in deep heavy skillet in hot oil; stir in ginger and thyme. Add onions, carrots, bay leaf and water; bring to boil. Reduce heat; cover; simmer 1 1/2 hours or until meat is tender. Discard bay leaf. Drop tablespoonfuls dumpling batter onto hot stew. Cover; cook 12-15 minutes until pick inserted in dumplings comes out clean. Makes 4 servings.

PARSLEY DUMPLINGS:

1 1/2 c. flour
1/3 c. chopped parsley
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
2 tbsp. oil
1 egg, slightly beaten

In medium bowl mix flour, parsley, baking powder and salt. Stir in remaining ingredients just until blended.