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1
Preheat the oven to 300F.
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2
Dust each piece of meat with flour.
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3
Heat the oil in a large casserole over a high heat and fry the meat in batches until browned.
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4
Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown.
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5
Add in the herbs and spices and return the meat to the pan.
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6
Add 10 fl oz water, the wine, tomato paste, sugar and salt.
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7
Scrape up the caramelized bits as they will add flavour.
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8
Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart.
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9
Cut the baguette into small cubes and place in a bowl.
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10
Add the parsley.
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11
Bring the milk to a boil and pour over.
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12
Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes.
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13
Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour.
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14
If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour.
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15
Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball).
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16
About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste.
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17
Meanwhile, heat a tablespoon or so of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain.
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18
Garnish the stew with parsley and serve with the dumplings.
