Dredge the beef pieces in the flour until evenly coated.
Brown the beef in batches in half the oil over high heat for 4 minutes.
Fry the onions, carrots, and celery in the casserole dish for 3 minutes.
Stir in the tomato purée and cook for another 2 minutes.
Add the wine, simmer until reduced by half, then add stock and beef.
Add the bouquet garni of herbs and the garlic to the pot.
Cover and simmer gently for 90 minutes until the beef is tender.
Mix flour, baking powder, suet, parsley, and salt with water to form a sticky dough.
Shape the dough into small balls on a floured surface.
Remove the herbs, season the stew, and stir in butter and jelly.
Place dumplings on top, cover, and cook for 15 minutes.