In a large ovenproof pan, brown half the beef cubes in 30 ml (2 tablespoons) of oil. Season with salt and pepper. Set aside and repeat with the remaining meat and 30 ml (2 tablespoons) of oil. Set aside.
In the same pan, brown the mushrooms in the remaining oil for about 2 minutes. Add the onion and garlic and continue cooking for 2 to 3 minutes, stirring constantly. Season with salt and pepper. Deglaze with the beer and add the meat, vegetables, broth, water, and Worcestershire sauce. Season with salt and pepper.
Bring to a boil and simmer gently, uncovered, for 2 hours and 30 minutes.
With the rack in the lowest position, preheat the oven’s broiler.
In a bowl, combine the dry ingredients. Add the butter and cut with a pastry blender until the butter pieces are the size of peas. Add the cheese and milk and stir with a wooden spoon.
With a spoon, drop six 60 ml (1/4 cup) balls of dough in the boiling stew. Bake for 12 to 15 minutes or until the dumplings are golden brown.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.