Red wine beef with dumplings from A Simple Table by Michele Cranston

Ingredients

• 60 ml (2 fl oz/¼ cup) olive oil
• 350 g (12 oz) pancetta, diced
• 1 kg (2 lb 4 oz) stewing beef
• 2 celery stalks, sliced
• 400 g (14 oz) tinned chopped tomatoes
• 2 garlic cloves, finely chopped
• 1 carrot, peeled and cut into chunks
• 150 g (5½ oz/1 cup) plain (all-purpose) flour
• 12 baby onions, peeled
• 2 fresh bay leaves
• 500 ml (17 fl oz/2 cups) red wine
• 70 g (2½ oz) chilled butter, diced
• pinch of salt
• 1 tablespoon finely chopped curly parsley, plus extra to serve