- Preheat the oven to 180°C/gas 4. Add the oil to a large pan, and after 2–3 minutes add the beef. Stir for 2 minutes, then once the meat has sealed, add the onions, carrots, celery and mushrooms, and cook for 3–4 minutes.
- Add the potatoes and sprinkle the flour over the dish, coating the beef and vegetables evenly.
- Gradually pour in the stock, stirring constantly. Simmer for 2–3 minutes until it thickens.
- Remove from heat and place in an overproof dish, cover and cook in the oven for 1¼ hours.
- After the stew has been cooking for 1 hour, make the dumplings: Add the flour, baking powder, pepper, thyme and parsley to a bowl, then gradually stir in the milk, mixing well to form a soft dough. So the dough doesn't stick, use the olive oil to oil your hands, then roll the dough into six balls and set aside.
- Place the dumplings on top of the stew and cook uncovered for 15–20 minutes until they are cooked with a light crust, but still soft.
- Make this classic dish veggie-friendly by replacing the lean beef with a meat substitute, or by simply adding more vegetables.
- To lower the carbohydrate count of this dish, try making smaller dumplings or leave them out completely.