Prepare and Sear the Meat:
Season the stew meat with sea salt, black pepper, and garlic powder. Toss the meat in 2 tablespoons of flour to coat. In a large pot, heat butter or oil over medium-high heat. Sear the meat in batches for 2-3 minutes on each side. Once browned, remove the meat and set aside.

Sauté the Vegetables:
In the same pot, sauté the chopped onion for 2-3 minutes. Add the carrots, potatoes, rosemary, garlic, and tomato paste. Season with salt and pepper and cook for 2 minutes, stirring occasionally.

Combine Ingredients and Begin Stewing:
Add the seared beef back to the pot. Pour in 2 quarts of beef stock, ensuring the liquid covers the ingredients. Bring to a simmer, then reduce heat to low. Add 2 sprigs of thyme and cover. Let the stew simmer for 2 hours.

Prepare the Dumpling Batter:
In a bowl, whisk together flour, baking powder, and sea salt. Add the fresh herbs, then incorporate the butter until the mixture resembles a coarse, grainy texture. Gradually add milk, mixing until the dough is sticky but holds its shape.

Add Dumplings to the Stew:
After 2 hours of simmering, remove the thyme sprigs. Use a spoon to scoop the dumpling batter into the stew in small spoonfuls. For crispy dumplings, place the pot in the oven at 350°F (175°C) for 20 minutes with the lid off. Alternatively, cover and let the dumplings steam on the stove for 20 minutes.

Serve and Enjoy:
Once the dumplings are cooked through, serve the stew hot, garnished with fresh parsley or chives. Enjoy the rich, hearty dish with crusty bread for dipping.