For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
3
Sprinkle over the flour and cook for a further 2-3 minutes.
4
Add the garlic and all the vegetables and fry for 1-2 minutes.
5
Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
6
Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
7
For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough.
8
With floured hands, roll spoonfuls of the dough into small balls.
9
After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
10
To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.
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