Season the beef chuck generously with salt and pepper. Heat oil in a large heavy pot over medium-high heat and brown the beef in batches for about 4-5 minutes. Remove and set aside.

In the same pot, sauté onion and celery for 5 minutes. Add minced garlic and cook for an additional minute until aromatic.

Stir in tomato paste and cook for about 2 minutes. Deglaze with red wine, then add beef, broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil.

Once boiling, reduce heat to low, cover, and let simmer for 1.5 to 2 hours.

After beef is tender, stir in carrots and potatoes. Continue to simmer uncovered for 30 minutes.

For thicker consistency, mix flour with cold water to make a slurry. Stir it into the stew and cook for an additional 3-5 minutes.

In a separate bowl, whisk together flour, baking powder, and salt. Fold in cheddar, herbs, milk, and melted butter until just combined.

Drop spoonfuls of dumpling batter over the simmering stew. Cover tightly and let cook for 15-20 minutes until fluffy.

Remove bay leaf and sprinkle with parsley before serving hot.