Heat oil in a large casserole dish and fry onions for 3-4 minutes until softened.
Dissolve stock cubes in the oil and fry for one additional minute.
Fry the beef mince in batches for 6-8 minutes until browned and set aside.
Return mince to the casserole, add Worcestershire sauce and 1 liter of water, and simmer.
Add gravy browning and seasoning, then simmer covered for three hours.
Mix flour, parsley, and seasoning in a large bowl for the dumplings.
Gradually stir in cold water until a firm dough forms.
Knead dough on a floured surface and roll into golf ball-sized balls.
Boil potatoes in salted water for 10-15 minutes until tender.
Lower dumplings into the boiling water with potatoes and simmer covered for 12-15 minutes.
Drain dumplings on paper and toss potatoes with 75g of butter.
Boil carrots for 4-5 minutes, drain, and toss with remaining 75g of butter and seasoning.
Serve mince over dumplings with the buttered potatoes and carrots on the side.