Step 1: Preheat the oven to 180C/350F/Gas 4.

Step 2: For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.

Step 3: Sprinkle over the flour and cook for a further 2-3 minutes.

Step 4: Add the garlic and all the vegetables and fry for 1-2 minutes.

Step 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.

Step 6: Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.

Step 7: For the dumplings, sift the flour, baking powder and salt into a bowl.

Step 8: Add the suet and enough water to form a thick dough.

Step 9: With floured hands, roll spoonfuls of the dough into small balls.

Step 10: 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.)

Step 11: 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.