BURGUNDY STEW WITH HERB DUMPLINGS (CROCK POT)

Burgundy Stew with Herb Dumplings (crock pot) image

Provided by Pat Duran

Categories Beef

Time 8h25m

Number Of Ingredients 17

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STEW:
2 lb boneless beef top round of bottom, cut into bite size pieces
2 c ready to eat baby carrots cut up
1 c celery,sliced
1 1/2 c peeled pearl onions left whole
14 oz can diced herb tomatoes, undrained
2 jar(s) (4.5 oz. each) sliced mushrooms, drained
3/4 c dry red wine or beef broth
1 tsp seasoned salt
1 tsp each dried thyme leaves(rubbed) and ground mustard
1/2 tsp pepper
3 Tbsp all purpose flour
DUMPLINGS:
1 1/2 c bisquick mix
1/2 tsp dried thyme leaves, rubbed
1/4 tsp ground sage
1/2 c milk

Steps:

1. Stew: In a 5 qt. slow cooker or crock pot, mix all stew ingredients except water and flour. Cover; cook on low for 8-10 hours (or high for 5 hours)
2. In a small bowl, mix water and flour; gradually stir into beef mixture.
3. Biscuits: In a small bowl, mix bisquick, thyme and sage. Stir in milk just until bisquick is moistened. For fluffy dumplings, drop the dough onto the stew pieces rather than directly into the liquid. The dumplings will start to cook from the steam right away. For heavier dumplings drop dough by spoonfuls onto hot beef liquid.(they will be a little soggy this way), but delicious either way! Increase heat setting to high. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.