Preheat the oven to 150°C.
Dust the meat with flour and brown in a large oiled casserole dish over high heat.
Remove meat and fry lardons, onions, and garlic in the same pan until golden.
Add herbs, spices, 300ml water, wine, tomato paste, sugar, salt, and return meat to the pan.
Cover and cook in the oven for three hours until the meat is tender.
Cube the baguette into a bowl, add parsley, pour over boiled milk, and soak for 15 minutes.
Mix in nutmeg, salt, pepper, egg, and flour to form a moist dough.
Form the dough into 12-14 small dumplings with wet hands.
Add mushrooms to the stew 20 minutes before it finishes cooking.
Fry dumplings in butter on medium heat for five minutes until golden and crisp.
Garnish the stew with chopped parsley and serve with the dumplings.