Crockpot Beef and Dumpling Soup

• 1 pound lean round steak, cut into 1-inch cubes
• 1 envelope onion soup mix
• 1 can condensed beef broth, about 10 1/2 ounces
• 5 cups hot water
• 2 carrots, peeled and coarsely shredded
• 1 rib finely chopped celery
• 1 can (14.5 ounces) diced tomatoes
• 1 cup biscuit mix
• 6 tablespoons milk
• 1 tablespon finely chopped fresh parsley or 1 teaspoon dried parsley flakes

With crockpot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato. Cover and cook on low 4 to 6 hours or until meat is tender. Turn pot control to HIGH.

In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into Crock Pot with a teaspoon. Cover and cook on high for about 30 minutes. Serves 4 to 6.