Combine the flour and some salt and pepper in a plastic bag. Add the beef cubes, a few at a time, and toss to coat them. Remove the cubes, shaking off excess flour.
Heat the oil in a flameproof casserole over moderately high heat. Add the cubes of beef, in batches, and brown them well on all sides.
Remove them from the casserole as they are browned and set aside.
Add the onions, celery, carrots, turnips and Swede. Brown them all over, stirring frequently.
Return the beef cubes to the casserole. Add the stock, soy sauce, bay leaf and thyme. Bring to boil, stirring well to mix in the browned bits from the bottom of the pan.
Cover tightly, then reduce the heat to very low. Simmer for about 2 hours or until the beef is very tender.
For the dumplings, sift the dry ingredients into a bowl. Add the milk and oil and stir just until the dry ingredients are bound into a soft batter-like dough.
Uncover the casserole and bring the stew liquid back to the boil. Drop the dumpling dough on to the surface of the stew in 8-10 dollops.
Cover again and simmer over low heat for 12-15 minutes or until the dumplings are just set and fluffy. Serve immediately.
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