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Gather the ingredients.
Combine 1 cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon fine salt in a medium bowl.
Cut in 1 tablespoon softened unsalted butter and 1 tablespoon finely chopped fresh parsley, if using. Stir together with a fork until blended.
Stir in ⅓ cup milk to form a wet dough. It should be a thick dough but thin enough to drop from a wet spoon. If the dough is too stiff, add the remaining milk.
Heat the beef or chicken stew or soup on medium-low heat in a large Dutch oven or other heavy-duty pot until it simmers. Drop tablespoons of the soft dough onto the simmering stew. Try to drop the dumplings on top of the vegetables so they won't sink too far into the liquid.
Cook, uncovered, for 10 minutes, and then cover the pan tightly and cook for about 10 minutes more. Gently stir a few times to keep the stew from scorching.
Divide between bowls, serve, and enjoy.