In a large pot over medium-high heat, warm vegetable oil until shimmering. Add beef chuck and brown on all sides for about 5-7 minutes. Remove beef from pot and set aside.

Add chopped onions to the pot and sauté for 3-4 minutes until translucent. Next, add carrots and potatoes, cooking for an additional 5 minutes.

Return the browned beef, pour in beef broth, and season with salt and black pepper. Bring to a gentle simmer, cover, and reduce heat to low. Let it simmer for 2 to 2.5 hours.

Combine gluten-free flour, baking powder, and salt in a mixing bowl. Stir in melted butter and milk until just combined.

Drop spoonfuls of dumpling mixture onto the stew 15-20 minutes before serving. Cover and cook until dumplings are fluffy and cooked through.