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Heat the vegetable oil in a large flameproof casserole dish or saucepan. Add the beef, a handful at a time, and cook over a high heat for about 2 to 3 minutes until sealed and browned.
Pour the stock into the pan, then add the onions, garlic, carrots, celery, bay leaf and mushrooms. Bring to the boil, then reduce the heat. Cover and cook over a low heat for 90 minutes, checking the liquid level from time to time, and topping up with a little water if needed.
To make the dumplings, sift the flour into a bowl and add the parsley and some black pepper. Add the reduced-fat spread to the flour, then rub in with your fingertips until the mixture looks like fine crumbs.
Add just enough cold water (about 2 tablespoons) to make a soft dough. Knead the dough lightly for a moment, then form into 12 small dumplings.
Add the dumplings to the stew, letting them sit on the surface. Cover and cook for another 25 to 30 minutes, until the dumplings are light and fluffy, then serve.