1-First, heat the oil in a large pot or Dutch oven over medium heat and brown the beef cubes on all sides for about 10 minutes. This step builds a deep, rich flavor that makes the dish stand out.

2-Next, sprinkle ¼ cup all-purpose flour over the beef and stir to coat evenly. Add the sliced celery (about ½ cup), sliced carrots (about 1 cup), ½ cup frozen peas, cubed potatoes (about 2 pounds), chopped onion (about 1 cup), 1 teaspoon minced garlic, 2 bay leaves, ½ teaspoon chopped fresh thyme leaves, ¼ cup chopped fresh parsley leaves, 2 tablespoons tomato paste, 1 teaspoon kosher salt, 1 teaspoon pepper, 3 cups beef broth, and ½ cup red wine to the pot.

3-Bring the mixture to a boil, then reduce the heat and simmer for 1 to 1 ½ hours until the beef is tender. After simmering, remove the 2 bay leaves. For the dumplings, whisk together 1 cup sour cream, ½ cup whole milk, 2 large room-temperature eggs, and 2 teaspoons chopped fresh thyme leaves in one bowl.

4-In another bowl, mix 2 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon kosher salt. Gradually combine the flour mixture into the sour cream mixture to form the dough. Drop spoonfuls of the dumpling dough onto the simmering stew, cover, and cook for 20 to 25 minutes until the dumplings are puffed and cooked through.

5-Once ready, garnish with parsley and serve hot for a comforting meal.