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Slow-Cooker Burgundy Stew with Herb Dumplings
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Prep Time:
25 minutes
Total Time:
9 hours
Satisfy appetites with slow cooker herb dumplings and rich beef stew.
Ingredients:
  • 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
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 1/2 cups Original Bisquick™ mix
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon dried sage leaves, crushed
  • 1/2 cup milk
Instructions:
  • Combine all stew ingredients in a 4- to 5-quart slow cooker, excluding water and flour.
  • Cover and simmer on low for 8-10 hours or on high for 4-5 hours.
  • Combine water and flour in a small bowl, then slowly incorporate into the beef mixture.
  • Combine Bisquick mix, 1/2 teaspoon thyme, and sage in a small bowl. Gently mix in milk until just moistened. Spoon dollops of dough onto hot beef mixture.
  • Turn up the heat to High and cover the pot. Allow the dish to cook for 25 to 35 minutes, or until a toothpick inserted in the center of the dumplings comes out clean. Serve right away.

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