Prepare Ingredients: Season the beef chuck generously with salt and pepper. Chop the onion, celery, carrots, and potatoes into bite-sized pieces, and mince the garlic.

Brown Beef: In a heavy pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the seasoned beef chunks in batches, browning them for about 5 minutes.

Sauté Vegetables: In the same pot, reduce the heat to medium and toss in the chopped onion and celery. Sauté for about 5 minutes until softened.

Deglaze: Pour in half a cup of red wine, scraping the bottom to release browned bits. Allow to simmer for 2–3 minutes.

Add Liquids: Pour in 4 cups of beef broth and a tablespoon of Worcestershire sauce. Add fresh thyme and a bay leaf, then bring to a boil.

Add Vegetables: Stir in the carrots and potatoes, cooking uncovered for another 30 minutes.

Thicken Stew (Optional): For a thicker stew, mix flour with cold water and stir into the stew, allowing to simmer for 5-10 minutes.

Make Dumplings: In a mixing bowl, whisk flour, baking powder, and salt. Stir in cheddar cheese, milk, and melted butter until just combined.

Cook Dumplings: Drop spoonfuls of dumpling batter over the bubbling stew, cover, and steam for 15–20 minutes.

Serve: Remove the bay leaf and ladle the stew into bowls, topped with dumplings and freshly chopped parsley.