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  Recipe Home » Crock Pot » BURGUNDY STEW WITH HERBED DUMPLINGS
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  BURGUNDY STEW WITH HERBED DUMPLINGS
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 210
Ingredients:
2 pounds top round steak cut into 1 inch pieces
or boneless bottom round, tip, or
chuck steak
4 medium carrots cut 1/4 inch slices
2 medium celery stalks sliced
2 medium onions sliced
1 can tomatoes-14 1/2 oz. diced, un-drained
1 can mushroom slices-8 oz. drained
3/4 C. dry red wine or beef broth
1 1/2 tsp. salt
1 tsp. dried thyme leaves
1 tsp. dry mustard
1/4 tsp. freshly ground black pepper
1/4 C. water
1/4 C. all purpose flour Gold Medal
Herb Dumplings:
1 1/2 C. Bisquick® baking mix
1/2 tsp. thyme leaves
1/4 tsp. dried sage leaves crumbled
1/2 C. milk
Instructions:
Mix all ingredients except water, flour and Herb Dumplings in 3 1/2 to 6 quart crock pot. 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. Prepare Herb Dumplings: Mix baking mix, thyme and sage. Stir in milk just until baking mix is moistened. Drop dough by spoonfuls 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.
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