Step 1

Preheat the oven to 320 degrees F.

Step 2

In a Dutch oven over medium heat, add the oil and the onions and fry until they are softened, about 5 minutes.

Step 3

Dry the beef pieces with a paper towel, then dust them with the all-purpose flour, tapping off the excess.

Step 4

Add the coated beef, the parsnips, the carrots, the leeks, the tomato purée, the wine, 1 pint of the stock, the rosemary, the salt, and the pepper to the fried onions. Add the extra stock, as needed, to ensure the meat and the veggies are covered.

Step 5

Increase the stovetop heat and bring the beef mixture to a boil.

Step 6

Cover the Dutch oven and place it in the oven. Cook the stew until the beef is tender, about 2 hours 30 minutes.

Step 7

Carefully transfer the Dutch oven to a wire rack.

Step 8

Sift the self-rising flour into a large bowl.

Step 9

Stir the suet, the parsley, the salt, and the pepper into the flour.

Step 10

Add the water to the flour mixture and stir until the dough is soft and slightly sticky.

Step 11

Uncover the lid from the Dutch oven and discard the rosemary sprigs. Taste the stew and season with the salt and the pepper, as needed.

Step 12

Pinch off walnut-sized pieces of the dumpling dough and gently roll them into balls. Place them evenly spaced apart on top of the stew.

Step 13

Return the Dutch oven to the oven and bake until the dumplings are lightly golden, about 30 minutes.

Step 14

Taste the stew and season with the salt and the pepper, as needed.

Step 15

Serve.