1-Step 1: Brown the beef cubes in 3 tablespoons of extra-virgin olive oil in a large pot over medium-high heat. This step is crucial as it builds deep flavor sprinkle the beef with ¼ cup of all-purpose flour and stir to coat, ensuring a nice sear that locks in juices.

2-Step 2: Once the beef is browned, mix in 2 ribs of sliced celery, 3 large carrots sliced into rounds, ½ cup frozen peas, 5 Yukon gold potatoes cut into bite-sized cubes, 1 chopped large yellow onion, 1 teaspoon minced garlic, 2 bay leaves, ½ teaspoon chopped fresh thyme, ¼ cup chopped fresh parsley, 2 tablespoons tomato paste, 1 teaspoon kosher salt, 1 teaspoon pepper, 3 cups beef broth, and ½ cup dry red wine if desired. Bring everything to a boil, then cover and simmer for 1 to 1 ½ hours until the beef is tender.

3-Step 3: While the stew simmers, whisk together 1 cup sour cream, ½ cup whole milk, 2 large room-temperature eggs, and 2 teaspoons chopped fresh thyme in one bowl. In another, combine 2 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon kosher salt. Gradually mix the dry ingredients into the wet ones until just combined, being careful not to overmix for fluffy results.

4-Step 4: Drop spoonfuls of the dumpling dough into the simmering stew, cover, and cook for 20 to 25 minutes until the dumplings puff up and turn golden-brown check with a toothpick for doneness. Remove the bay leaves, garnish with fresh parsley, and serve hot. This method ensures tender beef and light dumplings, perfect for a comforting dinner.