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1
Heat a heavy bottomed large, wide pot or pan over high heat.
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2
Cut the sirloin into large cubes.
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3
Add oil to the pan and heat.
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4
Add meat and caramelize for 2 minutes on each side; remove from pan to a shallow dish and cover loosely with foil.
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5
Reduce heat to medium high.
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6
Add bacon to the pan and brown bacon at edges, rendering fat.
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7
Add onions and celery to the pan, bay and thyme.
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8
Stir and cook vegetables 5 minutes.
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9
Add flour to the pan, stir and cook another minute.
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10
Whisk in wine and mustard and scrape up pan drippings.
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11
Add stock.
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12
Cover and bring liquid to a boil, 1 to 2 minutes.
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13
Mix watercress with biscuit mix and add beef stock, (instead of water), according to directions on box.
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14
Add meat back to the pan and settle it in so that it is covered with sauce.
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15
Season with salt and pepper, to taste.
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16
Drop large spoonfuls of watercress biscuit mix into the pan onto the surface of the stew and cover the pan.
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17
Cook 8 minutes until dumplings plump.
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18
Serve stew with dumplings.
