Slow-Cooker Burgundy Stew with Herb Dumplings

Stew

• 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

Dumplings

• 1 1/2 cups Original Bisquick™ mix
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon dried sage leaves, crushed
• 1/2 cup milk