Preheat oven to 400°F/200°C.

Add the oil to an oven-proof skillet or cast iron skillet over medium heat. Add the beef and stir until it starts to brown. Add the onion, cook until the onions soften.  Stir in the tomato paste and Worcestershire sauce, optional red wine, simmer until reduced. Stir in the carrots and flour. Cook for 1 minute. Add the beef stock, salt and pepper. Simmer for 5 minutes until thickened.

Add the flour, baking powder, salt, parsley and shortening or suet to a mixing bowl. Use your fingers to rub the shortening into the flour until it resembles crumbs. Add water and mix until a soft dough forms, not too sticky or wet. Divide the dough in half, then quarters then into eighths. Roll into balls.

Turn off the heat under the beef and drop the balls of dough onto the top. Transfer the pan to the oven and bake for 20 minutes until the dumplings are browned.