Smoky Sirloin Stew With Watercress Dumplings

Recipe Ingredients

2 lbs	908g / 32oz	Beef sirloin, 1-inch thick - trimmed
2 tablespoons	30ml	Vegetable oil
4		Hickory or applewood smoked bacon - chopped
2		Onions - chopped (medium)
2		Celery ribs - (to 4) - chopped
1		Fresh or dried bay leaf
4 sections		Fresh thyme
		= (or 1 tspn dried thyme)
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Dry red wine
1 tablespoon	15ml	Spicy brown mustard - (rounded)
		= (or grainy Dijon mustard)
1		Beef stock or broth
1/4 teaspoon	1.3ml	Liquid smoke flavoring - (to 1/2) - optional
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Chopped watercress
1		Box biscuit mix - (8 1/2 oz)
		= (Jiffy Mix brand recommended)

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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E01) - from the TV FOOD NETWORK

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