Ingredients

Instructions

1. 1

   Season the beef cubes with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add the beef to the pot and sear until browned on all sides, then remove the beef and set aside.

3. 3

   In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until the onions start to soften.

4. 4

   Return the beef to the pot. Stir in the beef broth and dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 60 to 75 minutes, or until the beef is tender.

5. 5

   While the stew simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and chopped parsley.

6. 6

   Cut the cold butter into the flour mixture using a fork or your fingers until it resembles coarse crumbs.

7. 7

   Stir in the milk just until a soft dough forms. Do not overmix.

8. 8

   Once the beef is tender, drop spoonfuls of the dumpling dough directly onto the simmering stew.

9. 9

   Cover the pot tightly and let the dumplings steam for 15 minutes without lifting the lid.

10. 10

    Serve hot, ladling the stew and dumplings into bowls immediately.