BEEF CASSOULET WITH HERB DUMPLINGS

Beef Cassoulet with Herb Dumplings image

Plump biscuits cook on top of hearty hamburger stew. It's comfort food for a weeknight supper!

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

1 lb lean (at least 80%) ground beef
1 cup water
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
2 cloves garlic, finely chopped
1 medium celery stalk, thinly sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 can (15 to 16 oz) navy or kidney beans, drained
1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
2 cups Original Bisquick™ mix
2/3 cup milk
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves

Steps:

In 4-quart Dutch oven, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Stir in water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes. Heat to boiling; reduce heat.
In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.

Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 45 mg, Fat 1, Fiber 7 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1340 mg