Put the oil, vegetables and tomato purée into the slow cooker. Cut the beef into pieces and place into a bag with a soup spoon full of seasoned plain flour. Shake to ensure all beef pieces are covered. Add to the slow cooker together with the wine, stock, rosemary and give a little mix.
Cover and cook on high for about 4 1/2 hours.
After 4 1/2 hours make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and seasoning. Add the water and stir to make a dough.
Remove the rosemary sprigs from the stew. Pinch off walnut-sized pieces of dough, roll into balls and place on top of the stew, spaced apart. Recover and cook for 1hr more.
Served with mashed potatoes - boiled and mashed with @iomcreamery butter (TOP TIP for lump free mash - push the boiled potatoes through a sieve before mixing in butter ✌🏻)