Preheat the oven to 180°C.
Brown the beef in batches in a hot casserole dish sprayed with oil, then set aside and deglaze the pan with a little stock.
Sauté the onion, garlic, celery, and chopped carrot, then stir in tomato purée, balsamic vinegar, the meat, and remaining stock.
Bake the stew in the oven without a lid for 1 hour.
Add the parsnip, squash, and carrot chunks, then cover and bake for 30 minutes.
Mix flour, seasoning, herbs, egg yolk, oil, and 4 tbsp of water to form a dumpling dough.
Shape the dough into eight balls, place on the stew, and bake covered for 15 minutes, then uncovered for another 15 minutes.
Lift out the golden dumplings and stir the stew to thicken the sauce before serving.