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 12 ounces
5 cups hot water
2 carrots, peeled and coarsely shredded
1 rib celery, finely chopped
1 can (14.5 ounces) diced tomatoes

Dumplings:
1 cup biscuit mix
6 Tablespoon milk
1 Tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley flakes.

With crock-pot 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 a 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.