Step 1

Place 1 Tablespoon of butter or olive oil in a stock pot over medium heat.

Step 2

Season the cubed beef with half of the salt, pepper and thyme. (And additional seasoning, if using.)

Step 3

Sear the beef on all sides, about 3 minutes per side. Remove to a small bowl.

Step 4

Place the remaining tablespoon of butter in the stockpot.

Step 5

Add the onions, carrots and celery to the hot butter and cook until onions are translucent, about 3 minutes.

Step 6

Add the garlic and remaining seasoning and cook 1 minute.

Step 7

Stir in the tomato paste, followed by the beef, bay leaves, Worcestershire sauce, crushed tomatoes and beef stock.

Step 8

Cover and let the stew come to a boil.

Step 9

Reduce heat to medium-low and simmer as you prepare the dumpling dough.

Step 10

In a medium bowl, stir together the dumpling ingredients. The dough will be very sticky.

Step 11

Drop the dumpling in 2 Tablespoon-sized balls into the stew and cover the stockpot with a lid.

Step 12

Continue to simmer for 10 minutes until dumplings are plump and tripled in size.