Hearty Beef and Root Vegetable Stew with Herb Dumplings

Cut 1 lb beef chuck into 1-inch cubes. Pat dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.

Toss the beef cubes in 2 tbsp all-purpose flour until lightly coated.

Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef in batches (don't overcrowd) and brown on all sides, about 8 minutes total. Transfer to a plate.

Dice 1 medium onion and mince 2 cloves of garlic. Peel and cut 2 large carrots, 1 large parsnip, and 2 medium potatoes into 3/4-inch chunks.

In the same pot, add the diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.

Stir in 1 tbsp all-purpose flour and cook for 1 minute, stirring constantly.

Slowly add 3 cups beef broth while stirring to prevent lumps. Add 2 tbsp tomato paste and 1 tbsp Worcestershire sauce, stirring to combine.

Return the beef to the pot. Add the chopped carrots, parsnips, and potatoes. Add 2 sprigs of fresh thyme, 1 sprig of fresh rosemary (tied together with kitchen string if possible), and 1 bay leaf.

Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 40 minutes, until beef and vegetables are tender.

Meanwhile, prepare the dumplings. In a medium bowl, combine 1 cup self-rising flour with 2 tbsp chopped fresh parsley. Cut in 2 tbsp cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.

Stir in 1/3 cup milk until just combined to form a sticky dough.

After the stew has simmered for 40 minutes, remove the herb sprigs and bay leaf. Drop spoonfuls of the dumpling dough (about 6 dumplings) onto the surface of the simmering stew.

Cover and cook for an additional 15 minutes, until dumplings are puffed and cooked through. Avoid lifting the lid during this time.

Ladle the stew and dumplings into bowls and serve hot.