Beef Burgundy Stew with Dumplings
By moddie2bert
Rate this recipe
4.5/5
(2 Votes)
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
Details
Servings 8
Preparation
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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