Beef Stew with Herb Dumplings

By á-3209

Ingredients

• Dumplings:
• 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
• 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
Adapted from foodnetwork.com

Preparation

Step 1

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.