In a large pot, brown the beef stew meat over medium heat.
Add the onion, carrots, potatoes, and garlic. Cook until the vegetables are softened.
Stir in the beef broth, red wine, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a boil.
Reduce heat, cover, and simmer for 1.5 hours.
In a bowl, mix the flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
Drop spoonfuls of the dumpling mixture onto the simmering stew. Cover and cook for another 30 minutes.