In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Sear the beef in batches for about 4-5 minutes per side until browned. Remove the beef and set it aside.

In the same pot, reduce the heat to medium and add the diced onion, chopped carrots, and chopped celery. Sauté for 5-7 minutes until softened and aromatic.

Pour in the beef broth and red wine, scraping the bottom to release any fond for extra flavor. Add minced garlic, salt, and black pepper. Bring to a gentle simmer.

Return the seared beef to the pot, cover with a lid, and reduce the heat to low. Cook for 1.5 to 2 hours until the beef is tender.

About 30 minutes before the stew is done, mix together flour, baking powder, a pinch of salt, milk, and melted butter in a mixing bowl.

Drop heaping tablespoons of the dumpling mixture onto the surface of the simmering stew, cover tightly, and cook for an additional 30 minutes.

Once the dumplings are fluffy and cooked through, remove the pot from heat and serve hot.