Ingredients
1tbspvegetable oil
1lbground beef,80/20
8ozyellow onion,finely diced
2celery sticks,finely diced
5ozcarrot,finely diced
2garlic cloves,peeled, finely chopped
½tspsalt
¼tspground black pepper
2tbsptomato paste
5ozred wine
14oztomatoes,chopped and canned
1½cupsbeef stock
1tbspworcestershire sauce
1bay leaf
1cupall-purpose flour
2½ozvegetable shortening
¼tspsalt
2tspfresh parsley,chopped, for garnish
Preparation
To a large sauce pan with a lid, add the vegetable oil over medium heat.
Add the ground beef and brown. Add the onions and cook for about 5 minutes until they start to soften. Add the celery, carrots, and garlic, cook for 1-minute while stirring.
Add the salt, pepper, and tomato paste and stir to combine.
Stir in the wine. Mix well and scrape any brown bits from the bottom of the pan, then simmer for 1 minute.
Add the chopped tomatoes, beef stock, Worcestershire sauce and bay leaf.
Turn up the heat and bring to a simmer and cook for 15 minutes while making the dumplings.
Preheat the oven to 375 degrees F.
To a bowl, add the flour, salt and shortening. Use a fork to mash the shortening into the flour until it looks like large breadcrumbs.
Slowly pour in 1 cup of cold water until turns into a soft, spongy dough.
Remove the bay leaf from the beef and vegetables.
Flour hands and form the dough into 8 balls. Place them evenly on top of the minced meat.
Cover the pan and bake for 10 minutes. Remove the lid and bake for 30 minutes further until the dumplings are browned and cooked.
Serve garnished with chopped parsley. Enjoy!
