Turn on empty slow cooker to high setting.

Put the oil, vegetables and tomato purée into the slow cooker.

Dust beef with plain flour, seasoned with salt and pepper.

(Optional) Toss beef for a couple of minutes in a hot well-oiled frying pan, until browned.

Add beef to the slow cooker together with the stock, Worcestershire sauce and red wine (if used). Also add herbs and salt and pepper. Stir to combine.

Cover and cook on high for 1 hour.

Switch cooker to low setting, give it a stir, and continue to cook for 5-6 hours.

Remove the lid, add the pearl barley, and stir in well.

Place dumplings (see below) on top of the stew, spacing apart.

Switch cooker to high setting, and continue cooking for 40 minutes, with the lid off.

Serve with fresh crusty bread.

Sift the flour into a large bowl and stir in the suet, parsley and salt and pepper.

Add 100ml (3½fl oz) cold water and stir to make a soft (and slightly sticky) dough.

Using lightly floured hands (or on a floured board or plate), gently roll into golf-ball sized pieces.