Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Beef sirloin, 1-inch thick - trimmed

  2. 2 tablespoons 30ml Vegetable oil

  3. 4 Hickory or applewood smoked bacon - chopped

  4. 2 Onions - chopped (medium)

  5. 2 Celery ribs - (to 4) - chopped

  6. 1 Fresh or dried bay leaf

  7. 4 sections Fresh thyme

  8. 1 tspn dried thyme

  9. 2 tablespoons 30ml All-purpose flour

  10. 1 cup 237ml Dry red wine

  11. 1 tablespoon 15ml Spicy brown mustard - (rounded)

  12. 1 Beef stock or broth

  13. 1/4 teaspoon 1 1/3ml Liquid smoke flavoring - (to 1/2) - optional Salt - to taste Freshly-ground black pepper - to taste

  14. 1 cup 146g / 5.1oz Chopped watercress

  15. 1 Box biscuit mix - (8 1/2 oz)

Instructions Jump to Ingredients ↑

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


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