In large dutch oven heat olive oil.

Brown stew meat, garlic and onion in hot oil.

Add the hot water, beef stock, salt and pepper to the browned stew meat.

Heat to boiling, reduce heat.

Cover and simmer until beef is almost tender. (2 to 2 1/2 hours).

Stir in potatoes and browning sauce.

Cover and simmer until potatoes are almost tender. (About 15 minutes)

Add frozen mixed vegetables.

Cover and simmer until potatoes are tender. (About 15 minutes)

While vegetables are cooking prepare cheese parsley dumplings. (I like a lot of dumplings so I double the recipe)

In a bowl add shortening, flour, baking powder, and salt.

Cut with pastry blender until mixture resembles fine crumbs.

Add Cheese and parsley stirring to coat with flour mixture.

Stir in milk.

Now let the dumpling mixture rest while you thicken your stew.

In a bowl with a tightly fitting lid add 1/2 cup cold water and 2 tablespoons flour. (I like my stew thick so I double this)

Put lid on bowl and shake until flour and water is thoroughly mixed.

Gradually stir into the stew.

Heat to boiling, stirring constantly.

Boil and stir 1 minute; reduce heat.

Once stew is thick drop dumpling dough by the spoon full on top of the stew.

Cook uncovered for 10 minutes.

Cover and cook an additional 10 minutes.

Serve and enjoy!