Slow Cooker Burgundy Stew With Herb Dumplings |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This is a keeper both with the dumplings and without. It is super easy, and very tasty. Just don't overdo the dumplings as they soak up the stew. 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 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 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:
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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