Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add one chopped onion and sauté for about 5 minutes, or until softened and translucent. Stir in 3 minced garlic cloves and cook for an additional minute.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook for about 6-8 minutes, or until browned. Drain excess fat, then stir in 2 tablespoons of tomato paste and cook for another minute.

Sprinkle 3 tablespoons of all-purpose flour over the beef mixture and stir. Gradually pour in 2 cups of beef broth while stirring constantly. Add 1 tablespoon of Worcestershire sauce and 1 teaspoon of dried thyme, seasoning with salt and pepper. Let simmer for 5-7 minutes until thick.

In a separate bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Cut in 4 tablespoons of cold butter until the mixture resembles coarse crumbs. Gradually stir in 1 cup of milk until a sticky dough forms.

Drop spoonfuls of the dumpling dough over the simmering beef mixture, cover, and reduce heat to low. Allow dumplings to steam for 15-20 minutes without lifting the lid.

After 20 minutes, check the dumplings for doneness by inserting a toothpick. Serve hot, garnished with chopped parsley or chives if desired.