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Preheat the oven to 180°C fan-forced. Heat 1 tbs of the oil in a flameproof casserole dish over medium-high heat and cook the beef in batches for 2–3 minutes until browned. Transfer to a bowl.
Heat the remaining oil in the dish over medium heat. Add the pancetta and anchovies. Cook for 2 minutes, stirring and mashing up the anchovies.
Add the celery, onion, carrot, garlic and bay leaves. Cook, stirring, for 5-6 minutes until soft. Add the wine and simmer for 5 minutes or until the liquid has reduced by half.
Add the beef, tomato, passata and stock. Cover and bake for 2 hours or until the beef is tender. Taste and season well.
To prepare the dumplings, combine the flour, polenta and cheese in a bowl. Add the milk and eggs and stir until well combined. Remove the beef from the oven about 30 minutes before the end of cooking and spoon ¼-cupfuls of dumpling mix on top of the beef. Sprinkle the dumplings with the extra cheese. Return the dish to the oven and bake for 30 minutes or until the dumplings are tender and fluffy.