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
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.