In a Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides.

Remove beef and set aside. In the same pot, add onions and garlic, sauté until softened.

Stir in tomato paste, then add beef back to the pot along with beef broth, carrots, celery, thyme, bay leaf, salt, and pepper.

Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.

In a mixing bowl, combine flour, baking powder, and salt.

In another bowl, whisk together milk, egg, and melted butter.

Add wet ingredients to dry ingredients and mix until just combined.

After the stew has simmered for 1.5 hours, drop spoonfuls of dumpling batter on top of the stew.

Cover and cook for an additional 15-20 minutes until dumplings are cooked through.