Smoky Sirloin Stew with Watercress Dumplings

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2 pounds beef sirloin, 1-inch thick, trimmed

2 tablespoons vegetable oil, 2 turns of the pan

4 slices hickory or applewood smoked bacon, chopped

2 medium onions, chopped

2 to 4 ribs celery, chopped

1 bay leaf, fresh or dried

4 sprigs fresh thyme or 1 teaspoon dried

2 tablespoons all-purpose flour

1 cup dry red wine, eyeball it

1 rounded tablespoon spicy brown mustard or grainy Dijon mustard

1 quart beef stock or broth, available on soup aisle in market

1/4 to 1/2 teaspoon liquid smoke flavoring, optional -- for extra smoky stew

Salt and pepper

1 cup chopped watercress

1 box biscuit mix, 8 1/2 ounces (recommended: Jiffy Mix brand) prepared to package directions