1-1/4–Cups All-Purpose Flour, plus 3 Tbsps. 1/2–Tsp. Kosher Salt 2-1/4–Lb. Arrow J Beef Co. Stew Meat 3–Tbsps. Light Olive Oil 2–Onions 2–Stalks Celery 4-5–Large Carrots 5–Tbsps. Cold Unsalted Butter Several Sprigs Fresh Thyme 1–Bay Leaf 1–Tbsp. Tomato Paste 1-1/4–Cups full-bodied Red Wine 1-2/3–Cups Beef Broth 2–Oz. Sharp Cheddar Cheese 1/2–Tsp. Baking Powder 5–Tbsps. Milk Salt & pepper FOR SERVING: Mix 3 Tbsps. flour, the salt and some pepper in a resealable plastic bag, then add the Arrow J Beef Co. stew meat. Shake he bag to coat the beef in the flour. Place a large ovenproff casserole over medium heat. Add 1 Tbsp. of the oil. Put half the beef into the pan, tapping away the excess flour from each piece before it goes in. Fry for 10 minutes, turning a couple of times, until dark golden brown and crusted. Transfer to a bowl, then add asplash of water to the pan and scrape up any meaty bits. Pour this liquid into the bowl. Wipe out the pan with paper towels, then repeat with the second batch of beef. Meanwhile, roughly chop the onions and celery and cut the carrots into chunky pieces. Transfer the second batch of beef to the bowl and wipe out the pan. Add 1 Tbsp. of the butter and the final tablespoon of oil, then cook the onion, carrot, celery, a few sprigs of thyme, and the bay leaf for 10 minutes, until starting to turn golden. Preheat the oven to 325. Return the meat and any juices to the pan, then stir in the tomato paste and pour in the wine and broth. The top pieces of meat should be just poking out of the liquid. This will depend on the size of your pan, so add a splash more wine or broth, or water if you need to. Bring the pan to a simmer over low heat, then cover with a lid and put the pan in the oven for 2 hours. DUMPLINGS: Grate the cheese and set aside. Cut the remaining butter into cubes and put in a bowl with the rest of the flour and the baking power. Rub the ingredients together, using both hands to lift the butter and flour from the bowl, then gently passing them between your fingers and thumbs. It should look like rough bread crumbs. Before finishing the dumplings, check the stew. The meat should be tender enough to cut easily with a spoon. If it’s ready, or nearly so, spoon off any excess fat from the top and season with salt and pepper. If not, give it another 30 minutes and test it again. When the stew is ready, finish the dumplings. Stir the milk, remaining thyme leaves, cheese, and salt and pepper into the flour mixture, then divide into 12 pieces and shape into balls. Set the dumplings on opt of the stew. Return to the pan to the oven, uncovered, for 30 minutes. The dumplings will swell and turn golden and the stew will be rich and brown.