Beef Stew with Parsley Dumplings

1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds boneless beef chuck, cut into 1-inch cubes
3 tablespoons vegetable oil
1 medium onion, sliced
1/2 teaspoon Worcestershire sauce
1 small bay leaf
Pinch of allspice
5 cups water
1/2 teaspoon granulated sugar
1/2 clove garlic, minced
3 large potatoes, quartered
4 carrots, halved
6 small onions
3 stalks celery, cut into pieces

Combine flour, salt and pepper. Dredge meat in flour mixture and brown in oil in large Dutch oven. Stir in next seven ingredients and cover. Reduce heat and simmer 2 hours. Add potatoes, carrots, onion and celery. Cover and cook over low heat 15 minutes or until vegetables are tender.

Parsley Dumplings:
3 tablespoons milk
1 tablespoon fresh parsley, chopped
1 egg
1 cup packaged biscuit mix

Combine milk, egg and parsley; stir well. Add milk mixture to biscuit mix. Stir just until ingredients are moistened. Drop dumplings by tablespoons on top of vegetables. Cook uncovered over low heat 10 minutes. Cover and cook additional 10 minutes.