1. Heat a deep skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.

2. Add onion and garlic to the pan. Cook for 4–5 minutes until the onion softens. Stir in Worcestershire sauce, thyme, salt, and pepper.

3. Sprinkle flour over the mixture. Stir and cook for 1–2 minutes. Slowly add beef broth while stirring, and bring to a gentle simmer. Let it thicken.

4. In a bowl, mix flour, baking powder, and salt for the dumplings. Cut in butter until crumbly. Stir in milk until just combined to form a soft dough.

5. Drop spoonfuls of dough over the simmering beef. Cover and reduce heat to low. Let the dumplings steam for 15 minutes until puffed and cooked through.

6. Remove from heat, sprinkle with chopped parsley if desired, and serve warm.