Preheat the oven to 180°C.
Heat oil and butter in an ovenproof casserole and brown the beef on all sides.
Sprinkle flour over the beef and cook for 2 to 3 minutes.
Add garlic and vegetables, then fry for 2 minutes.
Stir in wine, stock, herbs, Worcestershire sauce, and vinegar, then season.
Cover and bake in the oven for 2 hours until the meat is tender.
Sift flour, baking powder, and salt into a bowl for the dumplings.
Mix in suet and enough water to form a thick dough.
Roll the dough into small balls using floured hands.
Place dough balls on the stew and bake covered for 20 more minutes.
Serve the stew and dumplings over mashed potato garnished with parsley.