Season beef chuck with salt and pepper. Sear in hot oil in a large pot until browned. Remove from pot.

Sauté onion and celery in the same pot until soft. Add garlic and tomato paste, and cook until fragrant.

Deglaze pot with red wine, scraping up browned bits. Return beef to pot.

Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to boil, then simmer for 1.5 to 2 hours.

Stir in carrots and potatoes, simmer uncovered for 30 minutes.

Optional: Thicken stew with flour slurry if desired.

Prepare dumplings by mixing flour, baking powder, and salt. Add cheese and herbs. Combine with wet ingredients.

Drop dumplings onto the simmering stew. Cover and cook for 15-20 minutes without lifting the lid.

Remove bay leaf, sprinkle with parsley, serve hot.