Beef Burgundy Stew with Dumplings

Photo by Gail M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Stew:

  • 2

    lbs boneless beef bottom or top round, cut into 1-inch pieces

  • 4

    medium carrots, cut into 1/4-inch slices (or 2 cups ready-to-eat baby carrots)

  • 2

    medium stalks celery, sliced

  • 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 beef flavored broth

  • 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

In a 5-quart slow cooker, mix all stew ingredients except water and flour. Cover; cook on Low 8 to 10 hours (or High 4 to 5 hours). In small bowl, mix water and flour; gradually stir into beef mixture. To make the dumplings, mix the Bisquick mix, ½ teaspoon thyme and the sage in a small bowl. 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.

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