Season the chuck beef generously on both sides with sea salt, freshly ground black pepper, and garlic powder.

Sprinkle the beef with the all-purpose flour and toss until each piece is lightly and evenly coated.

Warm butter or oil in a heavy pot over medium-high heat. Add the beef in batches, avoiding crowding, and sear for 2 to 3 minutes per side until well browned.

Transfer the browned beef to a plate and set it aside.

Add the chopped onion to the same pot, adding a little more oil if needed. Cook until the onion becomes soft and fragrant.

Add the carrots, potatoes, and chopped rosemary to the pot.

Season the vegetables with the sea salt and black pepper, then stir in the minced garlic and tomato paste to deepen the flavor of the stew base.

Return the seared beef to the pot and pour in the beef stock, making sure the liquid covers the meat and vegetables.

Raise the heat to high and bring the mixture to a gentle simmer.

Once the stew begins to simmer, reduce the heat to low. Add the fresh thyme sprigs, cover the pot, and allow the stew to cook gently for about 2 hours.

While the stew cooks, prepare the dumpling mixture. Finely chop the parsley and chives, if using, and set them aside.

In a mixing bowl, combine the flour, baking powder, and sea salt.

Stir in the chopped herbs, then add the softened butter.

Work the butter into the flour mixture with your hands until the texture becomes coarse and slightly grainy.

Gradually pour in 1/3 cup of milk while mixing gently, adding more milk only as needed, until a sticky, airy dough forms.

Do not overwork the dumpling dough. Cover the bowl with a towel and set it aside until ready to use.

After the stew has simmered for 2 hours, remove and discard the thyme stems.

Scoop portions of dumpling batter with a spoon or by hand and drop them directly onto the surface of the stew. Keep each portion about the size of a golf ball or slightly smaller, without rolling the dough into firm balls.

For crisp-topped dumplings, place the uncovered pot in a 350°F oven until the dumplings are cooked through.

For steamed dumplings, keep the pot on the stovetop, cover it, and cook for about 20 minutes, or until the dumplings are fully set.

Serve the beef stew hot, garnished with fresh parsley for a bright finishing touch.