Add a thin layer of oil to a heavy pot or dutch oven and warm on medium-high heat until shimmery.

Add your beef to the pot and sear on all sides. Work in batches if necessary. Once browned, remove the beef and set aside.

Lower the heat to medium and add the onion, celery, and carrots. Cook until softened and fragrant. (Add some oil if the mixture gets too dry.)

Add garlic and cook for 30-60 seconds, then stir in tomato paste, stout beer and Worcestershire sauce.

Once it reaches a simmer, add the beef back to the pot and add the chicken stock, bay leaf, and thyme.

Cover the pot, reduce the heat to low/med-low, and simmer for 90 minutes.

Add parsnips and turnips, then simmer for an additional 30 minutes.

Remove the thyme and bay leaf, then add mushrooms. Cook uncovered for 10 minutes.

In a medium bowl, mix together the self-rising flour and garlic powder. Cut in the shortening until the mixture consists of crumbs smaller than the size of a pea. Stir in the cheddar cheese. Finally, add milk to moisten the mixture. Don’t overdo it with the milk — you’re looking for a dough-like consistency, not a soup, so add a little at a time. (You might not use all of it or you might need to add more if it’s too dry.)

Make 5-7 balls out of your dumplings dough and lightly add them to the top of the stew. They will expand as they steam, so don’t crowd it. Cover and cook on medium-low heat for 25-30 minutes, or until dumplings are firm.

Lightly garnish the stew and dumplings with chopped parsley and thyme and serve.