In a large skillet or Dutch oven, heat over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Add chopped onion and minced garlic to the skillet. Cook for 4-5 minutes until the onion is soft and translucent.

Stir in Worcestershire sauce, dried thyme, salt, and pepper. Mix and allow flavors to meld for 1-2 minutes.

Sprinkle flour over the mixture, stirring for 1-2 minutes. Gradually pour in beef broth, mixing until it simmers and thickens.

In a separate bowl, whisk together flour, baking powder, and salt. Cut in cold butter until resembling coarse crumbs. Stir in milk until dough forms.

Drop spoonfuls of dumpling dough over the beef mixture, covering the skillet with a lid. Reduce heat and steam for 15 minutes.

Once cooked, remove from heat and sprinkle with fresh parsley if desired. Serve warm.