1. Heat oil in a saucepan, brown meat in batches, set aside. Add onion and carrot and stirring, cook for 3 – 5 minutes. Add meat, bay leaf, stock and water; bring to the boil. Reduce heat, cover and simmer for 1 ½ hours or until meat is tender.
2. Sift flour, baking powder and salt in a bowl and rub in Flora pro-activ with your fingertips until it resembles fine breadcrumbs. Using a round-bladed knife, stir in parsley and sufficient milk until mixture forms a ball. Divide mixture into 6 portions and toss in extra flour. Drop dumplings onto simmering stew, cover and cook for 15 minutes.
3. Serve with steamed snow peas or baby squash.