Heat olive oil in a large pot over medium-high heat.
Brown the beef cubes on all sides, then remove and set aside.
Add chopped onion to the pot and sauté until softened.
Stir in minced garlic and cook for 30 seconds.
Add carrots, potatoes, and tomato paste and mix well.
Return beef to the pot and pour in beef broth.
Season with salt, black pepper, and thyme.
Bring to a boil, then reduce heat and simmer for 1 hour.
In a bowl, mix flour, baking powder, and salt.
Stir in milk and melted butter to form a soft dough.
Drop spoonfuls of dumpling dough onto the simmering stew.
Cover and cook for 15 minutes until dumplings are fluffy.
Remove from heat and rest briefly before serving.
