Slow-Cooker Burgundy Stew with Herb Dumplings

Slow-Cooker Burgundy Stew with Herb Dumplings
Prep Time: 25 min
Total Time: 9 hr
Servings: 8
 
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) Green Giant® 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
Directions
In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.
Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).
In small bowl, mix water and flour; gradually stir into beef mixture.
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.
Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.
Picture courtesy: BettyCrocker.com
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