Preheat the oven to 190°C (Gas Mark 5 / 375°F).

Heat the oil in a large casserole dish or very large oven-proof saucepan, and add the onion and beef-style pieces. Cook for a few minutes over a medium heat, until the onion has softened slightly. Then add all of the remaining stew ingredients (not the dumpling ingredients), and mix well. The liquid should reach to about the same level as the vegetables - add an extra dash of water if needed.

Cover the pan, and place in the oven. Cook for around an hour, stirring once halfway, until the vegetables are all cooked.

To make the dumplings, combine the vegetable suet and self-raising flour in a bowl, along with the dried oregano and plenty of salt and pepper.. Add enough water to bring the mixture together into a wet dough - about 150ml is probably about right, but you might need a little more or a little less. The mixture should be fairly wet and sticky.

Dollop the dumpling mixture on top of the stew - I made around 10 dumplings in total, but you can make them larger if you like. Return the pan to the oven for a further 15-20 minutes. Cook uncovered for a crispy dumpling, or leave the lid on for a softer dumpling. The dumplings are cooked when they are firm and a knife comes out clean.

Remove the dumplings from the stew, and stir thoroughly. If the stew looks a little thin, add another couple of spoonfuls of gravy granules, and stir well. Repeat until the stew reaches your desired consistency, and serve hot.