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Heat the oil in a large skillet over medium-high heat. Toss the meat with the flour, then brown it in batches. Make sure not to overcrowd the pan so the beef gets a good sear!
Add the meat to a 7+ quart crockpot and add all the stew ingredients except the water, cornstarch and parsley. Place the lid on the crockpot and set on high for 4 to 6 hours, or low for 8 hours. (The slower/longer cook time will create a much more tender stew.)
Mash the cooked potatoes and add flour, baking powder, egg, parmesan, oil, garlic powder, thyme leaves, and salt. Stir until well combined. If needed, add a little water, just a spoon at a time, until the potatoes can form small golf ball sized dumplings. Roll all the dumplings into balls (I scoop them with a medium-sized cookie scoop) and refrigerate until ready to add to the stew.
1 hour before serving, whisk the water and cornstarch together and stir into the stew. Gently add the dumplings to the stew, gently pressing them down into the broth to make sure they don’t stick together. Continue cooking for another hour.
Sprinkle with parsley, if desired, before serving.