1. Brown the ground chuck over medium-high heat in a Dutch oven until deeply caramelized, breaking it up with a flat wooden spoon. Remove the beef and set aside.

2. In the same pot, sauté the onion, celery, and garlic until softened and golden. Add butter if needed.

3. Sprinkle flour over the vegetables and stir to form a roux.

4. Deglaze the pot with Worcestershire sauce, then add the beef broth. Stir well and bring to a low boil.

5. Return the beef to the pot. Reduce the heat and simmer uncovered for 15 minutes to let the sauce thicken slightly.

6. In a separate bowl, whisk flour, baking powder, salt, and baking soda. Cut in the butter with a pastry cutter or fingers until it resembles coarse crumbs.

7. Stir in the buttermilk until just combined. Do not overmix.

8. Drop spoonfuls of dumpling dough onto the surface of the simmering beef mixture using a cookie scoop or two spoons.

9. Cover the pot tightly and simmer on low for 15 minutes. Do not lift the lid during this time.

10. After 15 minutes, test a dumpling with a fork or toothpick—it should come out clean. Remove from heat and let the dish rest uncovered for 5 minutes before serving.