Begin by chopping your vegetables: dice onions, celery, and carrots, and cut potatoes into bite-sized pieces. Cube the beef chuck, seasoning generously with salt and pepper.

In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef cubes, searing for about 3-4 minutes until browned on all sides. Remove beef and set aside.

Return to the pot, add more oil if needed, and sauté chopped onions and celery for about 5 minutes. Stir in garlic and tomato paste, cooking for another minute.

Pour in 1 cup of red wine, scraping up the brown bits from the pot. Once simmering, return the beef and any juices.

Add 4 cups of beef broth, 2 tablespoons of Worcestershire sauce, thyme, and a bay leaf. Bring to a boil, then reduce heat and let simmer for 1.5 to 2 hours.

Stir in chopped potatoes and carrots, allowing to simmer uncovered for another 30 minutes until vegetables are fork-tender.

In a mixing bowl, whisk together flour, baking powder, and salt. Fold in cheddar and herbs. Pour in milk and melted butter, stirring until just combined.

Drop spoonfuls of dumpling batter onto the stew. Cover tightly and steam for 15-20 minutes until risen. Broil for 2-3 minutes for a golden top.

Remove the bay leaf, ladle stew into bowls, and optionally sprinkle with fresh parsley. Serve hot.