Beef stew with buttermilk dumplings

Dumplings

• butter for greasing
• 60 g butter chilled
• 230 g self-raising flour
• 110 g buttermilk
• 1 pinch sea salt

Stew

• 6 sprigs fresh flat-leaf parsley leaves only
• 2 brown onions cut into halves
• 4 garlic cloves
• 30 g olive oil
• 800 g beef chuck steak cut into pieces (3 cm)
• 500 g water
• 2 tbsp Vegetable stock paste or Meat stock paste (see Tips)
• 350 g carrots cut into rounds (1 cm)
• 4 sprigs fresh thyme leaves only
• 100 g tomato paste
• 3 dried bay leaves
• sea salt to taste
• ground black pepper to taste