Making sure meat is cut into even pieces, season with salt & pepper, then dredge with flour. On a medium to high heat, sear the meat to seal in the juices. Once every side of the meat is brown, set aside.
Quarter potatoes and place them along with the chopped carrots and onion into a large pot or dutch oven. Fill will just enough water to cover them. Bring to a boil then allow to simmer until the potatoes are just about soft enough to prick with a fork.
Add the beef stock, seared meat, worcestershire sauce and parsley. Leave to cook on a low heat for a minimum of 3 hours. I like to make my stew early in the morning and leave it cook all day long. This intensifies the flavors for the best tasting stew.
If you choose to add the dumplings, they will get added in the final hour. Sieve the dry ingredients into a bowl. Add the parsley and diced butter. Add enough mix to make a dough that comes together. It should be a bit sticky. Drop into the stew and cook for the final hour with the lid on.