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Beef Burgundy Stew with Dumplings


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Rate this recipe 4.5/5 (2 Votes)


  • 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


Servings 8


Step 1

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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