In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides.

Remove the beef and set aside. In the same pot, add onion and garlic, sauté until softened.

Return the beef to the pot, add beef broth, carrots, celery, thyme, bay leaf, salt, and pepper. Bring to a boil.

Reduce heat to low, cover, and simmer for about 1.5 hours, until beef is tender.

In a mixing bowl, combine flour, baking powder, and salt.

In another bowl, whisk together milk, egg, and melted butter.

Add the wet ingredients to the dry ingredients and stir until just combined.

After the stew has simmered for 1.5 hours, drop spoonfuls of dumpling batter on top of the stew.

Cover the pot and cook for an additional 15-20 minutes, until dumplings are fluffy and cooked through.