|Boneless lamb/Boneless pork / veal stew meat||4 Pound, cut into 1- to 2-inch chunks|
|Soy sauce||2 Tablespoon|
|Madeira/Port||1⁄2 Cup (8 tbs)|
|Mustard seeds||4 Teaspoon|
|Dry thyme leaves||3⁄4 Teaspoon|
|Dry tarragon||1⁄4 Teaspoon|
|Whole black peppercorns||1⁄4 Teaspoon|
|Homemade chicken broth/Canned regular-strength chicken broth||1 1⁄2 Cup (24 tbs)|
|Dry red wine/Dry white wine||1 Cup (16 tbs)|
|Small thin skinned potatoes||2 1⁄2 Pound, scrubbed and cut in halves (2 Inch Diameter)|
|Slender carrots||24 , peeled|
|Turnips||8 Small, peeled and cut in halves|
|Cooked vegetables||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Dijon mustard||1 Tablespoon|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
Place meat in a 12- to 14-inch frying pan and add soy.
Cover tightly with a dome lid and bring to a boil over medium heat; let meat simmer in its own accumulating juices for 30 minutes.
Uncover; boil over high heat until juices have evaporated.
When meat starts to sizzle, stir often until richly browned.
Add Madeira and stir well; then add mustard seeds, thyme, tarragon, peppercorns, bay leaves, broth, and wine.
Lay potatoes, carrots, and turnips on meat.
Bring to a boil, then reduce heat, cover pan as snugly as possible, and simmer until meat and vegetables are tender when pierced, about 1 hour.
With a slotted spoon, lift vegetables and meat from broth and mound individually on a large platter.
Arrange separately cooked vegetables (except green vegetables; cook these at the last minute) with stew, mounding each individually.
Cover with foil and keep hot in a 150° oven for up to 30 minutes.
Add cream and mustard to pan juices.
Boil over highest heat until reduced to 1 3/4 cups.
Reduce heat to medium and add butter in 1 chunk, stirring constantly until blended into sauce.
Pour sauce into a serving dish.
Garnish stew with watercress.
Let guests serve themselves, spooning sauce onto individual portions.