Step 1

In a large pot with a lid or Dutch oven over medium heat, add the oil.

Step 2

Once hot, add the cubes of beef to the pot and brown them on all sides, about 10 minutes.

Step 3

Sprinkle the flour over the beef cubes and stir to coat.

Step 4

Add the celery, carrots, peas, potatoes, and onion to the pot. Stir to combine.

Step 5

Add the garlic, bay leaves, thyme leaves, fresh parsley, tomato paste, salt, and pepper to the pot. Stir to combine.

Step 6

Pour in the beef broth and red wine. Bring the mixture to a boil.

Step 7

Reduce the heat to low and let the stew simmer for about 1-1 ½ hours, or until the beef is tender.

Step 8

While the stew is cooking, make the dumplings.

Step 9

In a large mixing bowl, whisk together the sour cream, milk, eggs, and fresh thyme.

Step 10

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 11

Gradually add the flour mixture to the sour cream mixture, stirring until just combined.

Step 12

When the stew has finished cooking, remove the bay leaves. Use a spoon to drop spoonfuls of the dumpling mixture into the stew. Cover the pot and let the dumplings cook for about 20-25 minutes, or until they are puffed and fully cooked.

Step 13

Serve the stew hot, garnished with parsley.