Season 2 pounds of beef chuck with salt and pepper. In a large heavy pot, heat a tablespoon of oil over medium-high heat. Add the beef cubes and sear for 4-5 minutes on each side until browned. Remove beef from the pot.

In the same pot, reduce heat to medium and sauté 1 diced onion and 2 diced celery stalks for 5 minutes until softened. Add 3 cloves of minced garlic and cook for an additional minute.

Stir in 2 tablespoons of tomato paste, allowing it to caramelize for 1-2 minutes. Then, deglaze with 1 cup of red wine.

Return the beef to the pot with 4 cups of beef broth, Worcestershire sauce, and 1 teaspoon of fresh thyme. Bring to a boil, then let it simmer covered for 1.5 to 2 hours.

Once tender, mix in 3 peeled and chopped carrots and 2 chopped potatoes. Simmer uncovered for an additional 30 minutes.

For the dumplings, whisk together 2 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Fold in 1 cup of milk and ¼ cup of melted butter until just combined.

Drop spoonfuls of dumpling batter onto the simmering stew. Cover tightly and cook for 15-20 minutes until puffed up and fluffy.

Remove the bay leaf from the stew. Serve hot, garnished with fresh parsley.