Corned Beef Stew

Directions

1. 1
   In Dutch oven, combine soup, soup can of water, corned beef and undrained vegetables.
2. 2
   Bring to boil.
3. 3
   Stir together the biscuit mix and 1/3 cup water until moistened.
4. 4
   Drop biscuit mix from rounded tablespoonful atop bubbling stew, making 4 to 6 dumplings.
5. 5
   Sprinkle dumplings with dried parsley flakes.
6. 6
   Cover tightly.
7. 7
   Reduce heat; simmer 15 to 18 minutes.