Best Slow Cooker Burgundy Stew With Herb Dumplings Recipes

BURGUNDY STEW WITH HERB DUMPLINGS (CROCK POT)

Burgundy Stew with Herb Dumplings (crock pot) image

This recipe from Betty Crocker will satisfy any hungry appetite, and the Bisquick gives this rich beefy stew a nice fluffy drop dumpling made with thyme and sage, that are sure to please everyone! A definite family comfort dinner for these cold winter months!

Provided by Pat Duran

Categories Beef

Time 8h25m

Number Of Ingredients 17

Ingredients

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.

BEEF STEW WITH HERB DUMPLINGS

Beef Stew with Herb Dumplings image

Nothing could be more comforting on a chilly day than a bowlful of this nicely seasoned stew.-Anna Broschart, Elkins, West Virginia

Provided by Taste of Home

Categories Dinner

Time 2h45m

Yield 10-12 servings.

Number Of Ingredients 22

Ingredients

1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
5 medium potatoes, peeled and cubed
2 medium onions, chopped
1-1/2 cups sliced carrots (1/2-inch pieces)
1 cup chopped celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
Browning sauce, optional
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk

Steps:

In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. , Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired. , For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened. , Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

Nutrition Facts : Calories 312 calories, Fat 11g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 663mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

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