Add carrots, potatoes, and celery to the pot. Season with thyme, rosemary, salt, and pepper. Simmer for an additional 30 minutes or until vegetables are tender.
Stir in frozen peas and adjust seasoning if needed.
In a medium bowl, combine flour, baking powder, and salt. Stir in milk and melted butter to form a sticky dough.
Drop spoonfuls of dough onto the simmering stew. Cover and cook for 15 minutes, or until dumplings are cooked through.
Garnish with freshly chopped dill and parsley before serving.
For a bit of a twist, try adding mushrooms for an earthy flavor, or substitute sweet potatoes for a hint of sweetness. If you’re looking to cut down on cooking time, a pressure cooker can work wonders to tenderize the beef in a fraction of the time. For a gluten-free version, use a gluten-free flour blend for the dumplings and ensure the broth is gluten-free as well. You can also add a splash of Worcestershire sauce or a dash of smoked paprika for added depth of flavor. Feel free to experiment with your favorite herbs and spices to make this stew your own.
