Mince Beef and Dumplings

If you like dumplings, try this delicious mince beef and dumplings recipe for your next main dish!


For the mince

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 ground beef

1 x 400g/14oz can chopped tomatoes

2 tbsp tomato purée

350ml/12fl beef stock

150ml/5fl oz red wine

pinch sugar

1 bay leaf

salt and freshly ground black pepper

For the dumplings

250g/10oz self-raising flour, plus extra for rolling

125g/5oz shredded beef suet or shortening

½ tsp fine sea salt

2 tbsp chopped fresh parsley


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 beef and 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 a 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 center 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.


  1. I don’t think I have ever made dumplings with beef but looks like something I need to try–pinning. Thanks for sharing at Party in Your Pjs!

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