Preheat the oven to 180°C.
Heat the oil and butter in an ovenproof casserole and fry the beef until brown.
Sprinkle over the flour and cook for 3 minutes before adding garlic and shallots.
Stir in wine, stock, herbs, and Worcestershire sauce, then season with salt and pepper.
Cover and cook in the oven for 2 hours until the beef is tender.
Sift flour, baking powder, and salt into a bowl, then mix in suet and water.
Roll the dough into small balls using floured hands.
Place dumplings on the stew and bake covered for 20 minutes.
Simmer carrots with butter, sugar, and 60ml of water in a covered pan.
Cook carrots for 5 minutes until tender and season with salt and pepper.
Serve the stew with a dumpling and one whole carrot per plate.