1. Sear the Beef

1. Pat beef dry with paper towels. Season with salt and pepper, then lightly toss with 2 tbsp flour.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a large Dutch oven over medium-high heat.
3. Working in batches, sear beef until browned on all sides (about 3–4 minutes per side). Transfer to a plate and set aside.

2. Build the Base

1. Reduce heat to medium. Deglaze pan with red wine, scraping up browned bits. Simmer 1–2 minutes to let alcohol cook off.
2. Add onions and stir to coat. Let cook for about 3 minutes.
3. Add carrots, celery tomato paste and garlic. Cook 5–7 minutes, stirring occasionally, until softened and fragrant.

3. Simmer the Stew

1. Return beef (and its juices) to the pot.
2. Add potatoes, Worcestershire, broths and rest a bouquet garni – a bay leaf, thyme and rosemary tied together with cooking twine on top of the broth.
3. Bring to a simmer, then reduce heat to low. Cover and cook 1½ to 2 hours, stirring occasionally, until beef is fork-tender.
4. Add mushrooms in the final 30 minutes of simmering.
5. Add balsamic vinegar. Adjust the stew’s seasoning (add salt, pepper) to taste.
6. Stir in the frozen peas — they’ll begin to thaw and brighten the broth.

4. Make the Herb Dumplings 

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
2. Cut in butter using a fork or fingertips until pea-sized. Stir in herbs.
3. Add milk gradually until a dough that is the consistency of a thick pancake dough.
4. With a large spoon, Drop the dumplings directly on top of the simmering stew. 
5. Cover with a tight-fitting lid and cook over low heat for 15–18 minutes, until dumplings are puffed, set, and no longer doughy inside.
   Don’t lift the lid while steaming — the trapped steam helps them rise.
6. Sprinkle with fresh parsley. Serve hot — each bowl gets a generous ladle of stew and a few pillowy dumplings on top.