SLOW-COOKER BURGUNDY STEW WITH HERB DUMPLINGS

Slow-Cooker Burgundy Stew with Herb Dumplings image

Hungry appetites to satisfy? Rely on homemade herb dumplings and a rich beefy stew all made in the slow cooker.

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h

Yield 8

Number Of Ingredients 17

Ingredients

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 Progresso™ 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 Gold Medal™ 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

Steps:

In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.
Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).
In small bowl, mix water and flour; gradually stir into beef mixture.
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.
Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 6 g, TransFat 1 g