Rosemary beef with parsley dumplings

Ingredients

• 1 kilogram beef chuck steak, cut into 4cm pieces
• 2 tablespoons plain flour
• 1/4 cup vegetable or olive oil
• 2 brown onions, thinly sliced
• 3 carrots, peeled, coarsely chopped
• 200 grams button mushrooms, halved
• 2 cloves garlic, crushed
• 1/2 cup red wine
• 1 large beef stock cube
• 400 grams can diced tomatoes
• 1 1/2 tablespoon chopped rosemary leaves
• 60 grams butter, chopped
• 2 cups self-raising flour
• 1 cup freshly grated parmesan
• 2 tablespoons chopped flat-leaf parsley
• 1 cup milk