In a large skillet or Dutch oven, brown the ground beef over medium-high heat for about 6-8 minutes.

Add the chopped onion and minced garlic; sauté for 4-5 minutes until the onion is soft.

Stir in Worcestershire sauce, thyme, salt, and pepper. Sprinkle flour and cook for 1-2 minutes.

Gradually stir in beef broth while mixing to avoid lumps. Bring to a gentle simmer.

Let the beef and gravy mixture simmer for 5-7 minutes until it thickens.

In a separate bowl, combine flour, baking powder, and salt for dumplings. Cut in cold butter.

Stir in milk until a soft dough forms. Avoid overmixing.

Drop spoonfuls of dough over the simmering beef mixture, cover, and steam for 15 minutes.

Once cooked, garnish with parsley, and serve warm.