Toss the beef cubes with the seasoned flour to lightly coat.

Preheat the slow cooker on “HIGH”. Add the hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), garlic, tomato paste, salt and pepper. Give everything a good stir.

Add the onions, leeks, parsnips and carrots. Stir to combine.

Stir in the beef, add the bay leaves and rosemary and cook on HIGH for 5 hours (or on LOW for 8 hours).

Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.

Stir in the yoghurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it’s too dry and crumbly.

Divide the dough into 6-8 portions and roll into balls.

Mix the flour, suet, salt, garlic granules, herbs and parmesan together in a bowl.

Slowly drizzle in cold water, a little at a time, mixing with your hands until the dough comes together and leaves the side of the bowl easily. Don’t overmix the dough, handle with a light touch for light and fluffy dumplings.

Divide the dough into 6-8 portions and roll into balls.

Give the stew a good stir. Remove and discard the bay leaves and rosemary.

Add the dumplings to the slow cooker, spaced slightly apart. Cover and cook for an additional hour with the lid on.

Taste and adjust the seasoning if needed. Garnish with the parsley and serve.