Beef Stew with Dumplings

2 lb boneless beef, cut into 1 1/2-inch cubes
1 tbsp vegetable oil
1 teasp thyme
1 teasp marjoram
½ teasp black pepper
¼ teasp garlic powder
1 bayleaf, whole
2 tbsp parsley
3 teasp beef soup base
6 cups water
4 med potatoes, cut into 1 1/2-inch cubes
4 lrg carrots, peeled andto cuto into 1 1/2-inch chunks
1 onion, cut in large chunks
3 cups water
4 cups biscuit mix
1⅓ cups milk
2 tbsp parsley

Heat the oil in a stock pot over medium-high heat. Add the beef and brown on all sides, stirring occasionally. Add the thyme, marjoram, pepper, garlic, bay leaf, parsley, beef soup base and 6 cups of water. Bring to a boil. Reduce heat to a simmer, cover and cook for 2-3 hours, stirring occasionally, until the meat is tender. Add more water if the water level falls below 1 inch.

Add the potatoes, carrots, onion and 3 cups of water. Bring to a boil. Reduce heat to a simmer, cover and cook for 40 minutes. Make the dumplings by combining the biscuit mix, milk and parsley in a bowl. Scoop out the batter with a tablespoon and drop in the stew. Cook, uncovered, for 10 minutes. The dumplings should look solid and not doughy and the stew should be bubbling up around the sides of the dumplings when it's ready.