MAKE YOUR STEWLightly grease the inside of your slow cooker with oil or cooking spray and turn your slow cooker on high.
Add salt and pepper to your flour and coat the beef chunks before setting the coated meat to one side.
Heat the oil in a large frying pan on a medium heat and brown the onions and carrots before transferring them to your slow cooker.
Add the floured beef chunks to your frying pan and brown well before adding to the slow cooker.
Add any remaining flour to your pan and cook out in the oil before deglazing the pan with the beef stock - stir well to avoid any lumps.
Pour the pan contents into your slow cooker and add the potatoes, herbs, tomato puree and Worcester sauce. Stir well and then put on the slow cooker lid.
Cook on high for 5 hours or low for 8 hours before making your dumplings.
MAKE YOUR DUMPLINGSSieve the flour and baking powder into a bowl and stir in the suet or vegetable fat and chopped parsley.
Add 4 tablespoons of water and stir again to form a dough, adding extra water if necessary.
Divide the dough into 8 pieces and turn out onto a floured work surface.Shape into small balls, add to your slow cooker and cook on high for 45 minutes with the lid on.