The clue I see if if "bake til brown" on top that is biscuits. And the stew is then baked with them on top , and not covered.
If you want dumplings, then drop the dough in, and cover the dish until they are cooked, As dumplings, they will be more moist tbroughout and puff up from the steam created.
For a less doughy underside on the biscuits, cook the stew first, as per usual, either covered or oncovered. Then introduce the bisucuit dough the last 20 minutes or so. If you put the dough on a cold stew and then put in the oven, such as if you were reheating it, the bottoms come out soggy.
I prefer biscuits because you can make extra in a pan alongside and eat with butter and honey or jam.