Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over medium. Drain beef and pat dry with paper towel and season well with salt and pepper. Add beef to skillet with onion, carrots and parsnip, and cook for about 5-8 minutes. Stir occasionally.
Pour flour into a mixing bowl. Set aside 2 tbsp. (4 tbsp. for 4 servings) of flour for later. Add baking powder, herb blend, and 1/2 tsp. (1 tsp. for 4 servings) salt to the mixing bowl. Add 3 tbsp. (6 tbsp. for 4 servings) cold butter to flour and cut it into the mixture using a fork to form small lumps about the size of peas. Gradually add 1/2 cup (1 cup for 4 servings) of milk and incorporate to form a thick pancake-like batter.
Wash and finely chop rosemary. Add rosemary, remaining flour, garlic, grainy mustard, and tomato paste to skillet and stir for 1 minute. Add red cooking wine and scrape bottom of the skillet with a wooden spoon. Add demi glace seasoning and 2 cups (4 cups for 4 servings) water. Stir until smooth.
Bring mixture to a boil, then reduce heat slightly. Drop 2 tablespoons of batter into stew to form a dumpling. Repeat to form 6-8 dumplings (12-16 dumplings for 4 servings). Cook for about 4-5 minutes, then carefully turn the dumplings over. Cook for another 3-4 minutes until dumplings have puffed up and are cooked through.
Spoon hot stew and dumplings into bowls. Enjoy!