Beef Cassoulet with Herb Dumplings

 

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

• 1 In 4-quart Dutch oven, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• 2 Stir in water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes. Heat to boiling; reduce heat.
• 3 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.