Start by patting your chuck roast cubes dry with paper towels and season generously with salt and black pepper.

In a Dutch oven, heat olive oil over medium-high heat, and brown the meat in batches for about 3 to 4 minutes until golden.

Remove the meat and sauté chopped onions until translucent; add minced garlic, thyme, rosemary, and tomato paste.

Pour in Guinness and scrape the bottom of the pot; let it simmer for about 3 minutes.

Return the meat, add beef stock and bay leaves, cover, and place in a preheated oven at 325°F for 1.5 hours.

After 1.5 hours, stir in chopped vegetables and add remaining beef stock; cook in the oven for another 1.5 hours.

In a mixing bowl, whisk together Bisquick, garlic powder, cheddar cheese, and chives; gradually stir in milk.

Drop spoonfuls of dumpling dough onto the stew, cover, and steam for 10 minutes, then uncover and cook for another 10 minutes.

Remove from heat and let the stew rest for 15 to 30 minutes before serving.