Heat the vegetable oil in a soup pot on a high heat until beginning to smoke. Add the beef and fry until browned on all sides. Use a slotted spoon to remove the beef from the pot. Add the onion, carrot and garlic and fry for about 5 minutes until softened and beginning to brown.
Remove the vegetables from the pot. Pour in the stock and the wine and bring to a boil. Return the beef and vegetables to the pot and simmer for an hour. Then add the potatoes and simmer for another ten minutes before adding the dumplings.
For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls.
Drop the dumplings on top of the soup and cover the pot. Simmer for another 20 minutes until cooked through. Serve.