Slow Cooker Burgundy Stew with Herb Dumplings

 

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) Green Giant® 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

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