Preheat the oven to 140°C.
Toss the beef in seasoned flour and brown in oil within an ovenproof casserole dish.
Sauté bacon, celery, onion, garlic, and thyme for 8 minutes.
Add jellies, liquids, fruits, chestnuts, mushrooms, bay leaves, zest, and tomato purée.
Simmer slowly, cover, and bake in the oven for about 2.5 hours until beef is tender.
Increase oven temperature to 180°C after approximately 2 hours.
Sift flour, salt, and baking powder, then mix with oil, herbs, and milk to form a soft dough.
Briefly knead the dough and divide into 16 small dumplings.
Place dumplings on the casserole and bake uncovered for 40 minutes at 180°C until golden.
Rest for 5 minutes, skim fat, season, and garnish with parsley before serving.