• Preheat the slow cooker on high heat.
• In a medium sized mixing bowl, toss together the cubed beef with the ¼ cup all purpose flour until all pieces are evenly coated. Set aside.
• Add the tomato paste, balsamic vinegar, soy sauce, minced garlic, salt, pepper, thyme, and parsley to the slow cooker and stir to combine.
• Pour in the beef broth, red cooking wine, and bay leaves.
• Add the carrots, onions, and celery to the mix, then stir together.
• Mix in the flour coated beef pieces, then cook on the high setting for 5 hours with the lid on.
• When there is about 15 minutes left on your timer, it’s time to prepare the dumplings.

Make the Dumplings

• Start by pouring the lemon juice into the half and half (this makes homemade buttermilk).
• In a small bowl, mix together the flour, baking powder, sugar, salt, garlic powder, and dried oregano.
• Add the half and half mixture to the flour mixture and stir until thoroughly combined. The batter will be thick and sticky to the touch.
• Use a small cookie scoop or a tablespoon to scoop the dumpling dough directly into the soup. Cover and let cook on high for an additional hour. Remove the bay leaves before eating.