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Stew: Burgundy Stew with Herb Dumplings

Source of Recipe

Betty Crocker Slow Cooker Meals, 2/00


List of Ingredients

2 pounds beef boneless bottom -- cut into 1-inch pieces or top round, tip or chuck steak
4 medium carrots -- cut into 1/4-inch
1 slice (2 cups)
2 medium stalk celery -- sliced (1 cup)
2 medium onions -- sliced
1 14 1/2 ounce diced tomatoes -- undrained
1 8 ounce can sliced mushrooms -- drained
3/4 cup dry red wine
or beef 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 gold medal all-purpose flour

HERB DUMPLINGS
1 1/2 cups bisquick original baking mix
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves -- crumbled
1/2 cup milk


Recipe

Mix all ingredients except water, flour and Herb Dumplings in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables and beef are tender. Mix water and flour; gradually stir into beef mixture. Prep Are Herb Dumplings. Drop dough by spoonfuIs onto hot beef mixture. Cover and cook on high heat setting 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. 8 servings.

Herb Dumplings: Mix baking mix, thyme and sage. Stir in milk just until baking mix is moistened. Substitution: Keep a bag of ready-to-eat baby cut carrots handy in the refrigerator for nibbling on or to have ready for soups or stews. Save time cleaning and slicing carrots by using 2 cups of baby-cut carrots. Success Hint: To make fluffy dumplings that aren't soggy on the bottom, drop the dumpling dough on the stew pieces rather than directly into the liquid. The dumplings will steam rather than settle into the liquid and become soggy. Also, be sure the stew is piping hot so the dumplings will start to cook from the steam right away and become fluffy.