Preheat the oven to 325°F (160°C).
Heat vegetable oil in a large ovenproof casserole dish or Dutch oven over medium-high heat.
Add the beef cubes in batches, browning them on all sides. Remove and set aside.
In the same dish, add chopped onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
Stir in the tomato paste and cook for 2 minutes.
Return the beef to the dish. Pour in beef broth and red wine.
Add Worcestershire sauce, dried thyme, bay leaves, salt, and black pepper. Stir to combine.
Bring to a simmer on the stovetop, then cover with a lid and transfer to the preheated oven.
Cook for 1 hour and 30 minutes until the beef is tender.
While the casserole is cooking, prepare the dumpling batter: In a mixing bowl, combine all-purpose flour, baking powder, and salt.
Add whole milk and melted butter to the dry ingredients and stir until just combined. Do not overmix.
After 1 hour and 30 minutes, remove the casserole from the oven and discard the bay leaves.
Drop spoonfuls of dumpling batter evenly over the surface of the casserole.
Return the casserole to the oven, uncovered, and bake for an additional 30 minutes until the dumplings are puffed and golden.
Remove from the oven and let rest for 5 minutes before serving.