Slow-Cooked Beef and Vegetable Stew with Herb Dumplings

Cut the beef chuck into 1-inch cubes. In a bowl, mix 2 tbsp of all-purpose flour with 1/2 tsp salt and 1/4 tsp black pepper. Toss the beef in the flour mixture until evenly coated.

Heat 2 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per batch, being careful not to overcrowd the pot. Transfer browned beef to a plate.

In the same pot, add the diced yellow onion and cook for 3-4 minutes until softened. Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.

Add 3 medium carrots (peeled and cut into chunks), 2 celery stalks (sliced), and 8 oz sliced mushrooms. Cook for 5 minutes, stirring occasionally.

Stir in 2 tbsp tomato paste and cook for 1 minute. Sprinkle the remaining 1 tbsp all-purpose flour over the vegetables and stir to coat.

Slowly pour in 4 cups of beef broth while stirring to prevent lumps. Add the browned beef back to the pot along with any accumulated juices.

Add 2 medium potatoes (peeled and cut into 1-inch chunks), 1 tbsp Worcestershire sauce, 2 bay leaves, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.

Bring to a boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.

While the stew is simmering, prepare the herb dumplings. In a medium bowl, combine 1 cup self-rising flour with 2 tbsp cold butter cut into small pieces. Use your fingertips to rub the butter into the flour until it resembles coarse crumbs.

Stir in 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh chives. Gradually add 1/2 cup milk, stirring with a fork until a soft, sticky dough forms.

After the stew has simmered for 60 minutes, stir in 1 cup of frozen peas. Drop spoonfuls of the dumpling dough (about 8 dumplings) on top of the simmering stew, spacing them evenly.

Cover the pot and simmer for an additional 15-20 minutes, until the dumplings are puffed up and cooked through. Do not lift the lid during this time.

Remove the bay leaves before serving. Ladle the stew and dumplings into bowls and garnish with additional fresh herbs if desired.