Set the oven to 200°C; brown the beef in a little oil in the frying pan.
Add the browned beef to the other ingredients already in the casserole dish; add enough boiled water to cover everything; put on lid and place in the preheated oven at 200°C for about 20 mins; reduce heat to 180°C; cook for further 90 mins checking at times; add more water if necessary; keep testing until the meat melts in the mouth; add the frozen peas and stir; add gravy granules to thicken if necessary.
Prepare the dumplings whilst the stew is cooking; add 4 tbsp cold water to the flour and beef suet already in the mixing bowl and mix by hand until pastry-like; add more water if required; split into 4 to 6 balls then drop into the casserole dish after you have added the frozen peas; cook for a further 20 mins (lid on).
Remove the lid from the casserole dish and cook for a further 5 mins.
For gluten free: use gluten free flour for thickening rather than beef gravy granules; use gluten free Worcestershire sauce (and self-raising flour); don't use the casserole mix but instead add mixed herbs (sage, thyme, oregano etc) with 1 x tbsp tomato paste; thicken with cornflour; stir in chopped fresh parsley before serving.