In a soup pot or dutch oven, saute carrots, celery and onion in butter for 10 minutes. Add consomme, water, salt and pepper. Cover and cook over low heat for 15 minutes or until vegetables are tender.
Add turkey and beans. Cook for five minutes.
In a small bowl, combine flour, Worcestershire sauce and remaining water until smooth.
Stir into turkey mixture; bring to a boil. Reduce heat and cover, simmering for an additional five minutes, stirring occasionally.
For dumplings, combine flour, baking powder and salt into flour mixture just until moistened. Drop by tablespoons onto simmering stew. Cover and simmer for ten minutes. Uncover and simmer ten minutes longer.