Ingredients

• 2 tbsp sunflower oil
• 1 large onion
• thinly sliced
• 2 garlic cloves
• finely chopped
• 2 celery sticks
• peeled
• finely sliced
• 2 medium carrots
• diced
• 500g/1lb 2oz lean beef mince
• 1 x 400g/14oz can chopped tomatoes
• 2 tbsp tomato purée
• 350ml/12fl beef stock
• 150ml/5fl oz red wine
• pinch caster sugar
• 1 bay leaf
• salt and freshly ground black pepper
• 250g/10oz self-raising flour
• plus extra for rolling
• 125g/5oz shredded beef suet
• ½ tsp fine sea salt
• 2 tbsp chopped fresh parsley

Directions

• Heat the oil in a large saucepan or flameproof casserole and cook the onion
• garlic
• celery and carrots for 15 minutes
• stirring occasionally until soft and pale golden-brown.
• Add the minceand cook for a further five minutes.
• Add the tomatoes
• tomato purée
• beef stock
• red wine
• sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil
• then reduce the heat and simmer gently for 20 minutes
• stirring occasionally.
• For the dumplings
• put the flour in a bowl and stir in the suet
• salt and parsley. Make a well in the centre and add enough cold water - you’ll need around 200ml/7fl oz - to mix to a soft
• spongy dough. Use lightly floured hands to roll into 12 small balls.
• Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes
• or until the dumplings are cooked through and well risen.