Preheat your oven to 180⁰C/160⁰C fan/gas mark 4.

Place the oil and butter into an ovenproof casserole dish and heat on your hob. Add the chunks of beef braising steak and turn regularly until they are each browned on every side. Sprinkle the flour over the beef in the casserole dish and cook for another 2-3 minutes, before adding all the vegetables and the garlic. Fry the mixture for another 1-2 minutes. Add the stock, herbs and wine, and stir well. Add the balsamic vinegar and the Worcestershire Sauce to taste, and season generously with freshly ground black pepper and salt. Put the lid on the casserole dish and place it in the oven. Leave it to cook for approximately 2 hours, or until the meat is as tender as you prefer.

For the dumplings, sift the flour, salt, and baking powder together in a small bowl, then add the suet. Slowly add water while combining the mixture, until it has the texture of a thick dough. Dust your hands with flour and divide the dough into smaller chunks. Roll each chunk between your palms to make balls.

Once the stew has been cooking for 2 hours, remove it from the oven, take off the casserole dish lid, and arrange the balls of dough across the top of the stew. Replace the lid and put the dish back in the oven for a final 20 minutes of cooking time. The dumplings should have a puffed up appearance and tender texture when ready. Alternatively, leaving the lid off the casserole dish for these last 20 minutes will result in dumplings that are golden and crisper on top.

Serve with mashed potato, and top with flatleaf parsley.