• Step 1: In a large Dutch oven or heavy-bottomed pot, brown the beef cubes over medium-high heat until they’re nicely seared on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
• Step 2: In the same pot, sauté the onions, carrots, and celery until they’re softened and starting to caramelize, about 8-10 minutes.
• Step 3: Add the beef back to the pot, along with the beef broth, tomato paste, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 90 minutes, or until the beef is very tender.
• Step 4: In a medium bowl, whisk together the flour, baking powder, and salt for the dumplings. Stir in the milk and melted butter until a thick, sticky dough forms.
• Step 5: Using a spoon or small scoop, gently drop the dumpling dough into the simmering beef stew, spacing them about 1 inch apart. Cover the pot and continue to simmer for 20 minutes, or until the dumplings are cooked through and fluffy.
• Step 6: Season the beef and dumplings with salt and pepper to taste, then serve hot.