Slow-Cooker Burgundy Stew with Herb Dumplings

 


Ingredients

Stew

  • 2
    lb boneless beef bottom or top round, cut into 1-inch pieces
  • 4
    medium carrots, cut into 1/4-inch slices (2 cups)
  • 2
    medium stalks celery, sliced (1 cup)
  • 2
    medium onions, sliced
  • 1
    can (14.5 oz) diced tomatoes, undrained
  • 2
    jars (4.5 oz each) sliced mushrooms, drained
  • 3/4
    cup dry red wine or Progresso™ beef flavored broth (from 32-oz carton)
  • 1 1/2
    teaspoons salt
  • 1
    teaspoon dried thyme leaves
  • 1
    teaspoon ground mustard
  • 1/4
    teaspoon pepper
  • 1/4
    cup water
  • 3
    tablespoons Gold Medal™ all-purpose flour

Dumplings

  • 1 1/2
    cups Original Bisquick™ mix
  • 1/2
    teaspoon dried thyme leaves
  • 1/4
    teaspoon dried sage leaves, crushed
  • 1/2
    cup milk

Steps

1 In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.

2 Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).

3 In small bowl, mix water and flour; gradually stir into beef mixture.

4 In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.

5 Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

 

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