Beef Stew with Herb Dumplings

 Here's a recipe for beef stew with herb dumplings:

Ingredients for the stew: - 2 pounds (900g) stewing beef, cut into chunks - 2 tablespoons olive oil - 1 onion, chopped - 3 carrots, peeled and chopped - 2 celery stalks, chopped - 3 cloves of garlic, minced - 2 tablespoons tomato paste - 4 cups (946ml) beef broth - 1 cup (240ml) red wine (optional) - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 2 bay leaves - Salt and black pepper to taste Ingredients for the dumplings: - 1 cup (125g) all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 teaspoon dried herbs (such as parsley, thyme, or rosemary) - 1/2 cup (120ml) milk - 2 tablespoons melted butter

Instructions: 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef chunks in batches until well-seared on all sides. Remove the beef and set it aside. 2. In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5 minutes until they start to soften. Add the minced garlic and tomato paste, cooking for an additional minute. 3. Return the seared beef to the pot. Pour in the beef broth and red wine (if using). Add Worcestershire sauce, dried thyme, bay leaves, salt, and black pepper. Give it a stir. 4. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is tender. Stir occasionally. 5. While the stew is simmering, prepare the dumplings. In a mixing bowl, combine flour, baking powder, salt, and dried herbs. Stir in the milk and melted butter until just combined. 6. After 2 hours of simmering, drop spoonfuls of the dumpling batter onto the surface of the stew. Cover the pot and simmer for an additional 15-20 minutes until the dumplings are cooked through. 7. Remove the bay leaves before serving. Dish out the beef stew with herb dumplings into bowls and enjoy!

Remember, you can always adjust the seasoning according to your taste preferences. Enjoy your beef stew with herb dumplings!