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