Step 1: Brown the Beef

• In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
• Add the beef cubes in batches, ensuring they are in a single layer. Sear for 3–4 minutes on each side until browned. Remove and set aside.

Step 2: Sauté the Vegetables

• In the same pot, add the diced onion and cook for 2–3 minutes until softened.
• Add the minced garlic, carrots, and celery, stirring for another 2 minutes.

Step 3: Build the Flavor

• Stir in the tomato paste and cook for 1 minute to enhance its depth of flavor.
• Add the salt, pepper, smoked paprika, thyme, and rosemary.
• Pour in the red wine (if using) and let it simmer for 3 minutes to deglaze the pot.

Step 4: Simmer the Stew

• Add the beef back into the pot along with potatoes, Worcestershire sauce, and bay leaves.
• Pour in the beef broth, ensuring everything is well submerged.
• Bring to a gentle simmer, cover, and cook on low heat for 1 ½ to 2 hours, stirring occasionally.

Step 5: Make the Dumpling Dough

• In a bowl, whisk together the flour, baking powder, and salt.
• Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
• Stir in the milk and parsley until a soft dough forms.

Step 6: Add Dumplings to the Stew

• Remove the bay leaves from the stew.
• Drop spoonfuls of dumpling dough onto the simmering stew. Cover and cook for 15–20 minutes without lifting the lid.

Step 7: Serve and Enjoy!

• Once the dumplings are cooked through and fluffy, ladle the stew into bowls and serve hot.