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

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

Return the beef to the pot, add beef broth, carrots, celery, thyme, bay leaf, salt, and pepper. Bring to a boil.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is tender.

In a mixing bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.

Stir in milk and parsley until just combined. Do not overmix.

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

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