Heat the Dutch oven then add the beef. Keep stirring as it browns to make sure the grind breaks up evenly.
Add the onions and garlic while continuing to stir until they become transparent.
Add the carrots, peas, Worcestershire sauce, and beef stock, stir then leave to slowly come to a boil.
In a cup add the water, gravy powder, and cornstarch. Use a fork to whisk until smooth.
When the stew is gently simmering add the gravy slurry and stir until thickened. Reduce the heat to a low while preparing the dumplings.
Dumplings
Add the cream to the self-rising flour and use a knife to stir until starting to form a dough.
Turn the dough out onto a clean surface and lightly kneed until it comes together (overworking the dough will create a chewy texture). Break off pieces of the dough to create small balls.
Place the dumplings on the top of the beef stew then place the lid on top.
Cook for about 12 minutes until the dumplings are cooked through.Option 1 – Steamed: Simply keep the stew overheat, such as on a gas stove or campfire, the boiling stew will cook the dumplings. The dumplings will look pale and moist. This is the traditional way it is cooked.Option 2 – Baked: Set the Dutch oven up to bake at 350 degrees F (180 degrees C) with coals above and below. The dumplings will look brown and have a crust.