Beef In Red Wine With Herb Dumplings

1. peel, chop in half and fry shallotts in drop of oil until caramelised add garlic for 1-2 minutes add meat and brown stir in bisto granules, add herbs de provence, and add wine bring to the boil, adding water if mixture gets sticky add chopped carrotts, french beans and mushrooms, and tinned tomatos transfer to casserole dish and mix well cook for 2 hours on 170o half an hour before casserole is ready, mix flour, suet, a pinch of salt and chopped parsely together gradually add cold water to make a firm consistency roll dough into 8 balls and place on top of casserole, replace lid and cook for remaining half an hour.
2. serve with boiled baby potatoes and salad.