Heat a large stock pot over medium heat and add the oil. Toss the beef pieces with a sprinkle of salt and pepper, then coat with flour.

Add the beef to the pot and sear until each side is golden brown, about 1 to 2 minutes per side. Remove the beef pieces and place them on a plate.

In the same pot, add the butter, onions, and garlic. Cook for 5 minutes until softened, scraping the bottom to remove brown bits.

Stir in the potatoes and carrots with a pinch of salt and pepper. Cook for another 5 minutes.

Stir in the tomato paste and coat the vegetables. Cook for an additional 5 to 10 minutes, stirring often to prevent burning.

Add the beef back to the pot. Pour in the stout to deglaze the pan, then stir in the beef stock. Add a sprig of thyme or rosemary, bring to a boil, then reduce to a simmer.

Cover and cook for 30 to 60 minutes, until the beef is tender. Taste and adjust salt and pepper if needed.

To make the dumplings, whisk together the flour, baking powder, herbs, and salt in a large bowl. In a separate bowl, combine the buttermilk and egg, then stir into the flour mixture until just mixed. Set aside for 10 minutes.

Once the beef is tender, uncover the stew and add spoonfuls of the dumpling dough over the broth.

Cook for 10 to 15 minutes, flipping dumplings halfway through to ensure even cooking.