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Sear the short-ribs in a well oiled hot heavy bottomed pot on all sides until a rich golden brown. Then remove from the pot. Next fry the bacon lardons until crispy on a medium heat.
Add the carrots and celery into the same pot as the bacon. Fry on a medium heat until softened. Add the short ribs back into the pot and add the flour so it coats everything. Add the rest of the ingredients and simmer away for 20 minutes. Meanwhile, heat together the ingredients for the garlic mushrooms in a frying pan and add on top of the shortrib Stew.
Cook on the stove on a low heat for a minimum of 3 hours until the shortrib is easily flaked off the bone.
Add all the dumpling ingredients together into a bowl, and roll out large balls (I got around 6-8). Place on top of your stew and pop the lid back on to steam. Remove the lid after 25 minutes- Serve.