In a large pot heat the olive oil over a medium heat. Add the carrot and onion and cook for about 5 minutes until beginning to soften. Add the garlic, squash and mushroom and cook for another 5-10 minutes until the mushrooms have released their liquid and reduced in size.
Add the butter to the vegetables and stir until melted then sprinkle over the flour and stir again to coat. Leave for a minute to allow the flour to cook. Season with plenty of salt and pepper then add the beer, vegetable stock, paprika, oregano, rosemary and thyme sprigs and bay leaf. Bring to a simmer and cook for 20-30 minutes until the liquid has reduced and the vegetable are cooked.
While the stew simmers put the flour, baking powder and butter in a large bowl with plenty of salt and pepper and rub the butter into the flour. Stir in the cheese. Just before the stew has finished simmering add the water to the mixture until you get a sticky dough then turn out onto a floured surface and roll into 8 balls.
Place the dumplings on top of the stew, place a lid on and cook for 10 minutes. Serve sprinkled with fresh parsley.
Nutrition information is an estimate and will vary depending on the exact ingredients used.