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Slow-Cooker Burgundy Stew with Herb Dumplings Recipe

Slow-Cooker Burgundy Stew with Herb Dumplings
Source: Betty Crocker

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Ingredients

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
  • 1teaspoon 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
PREP TIME
25m
COOK TIME
8h35m
TOTAL TIME
9h
YIELD
8 servings

Instructions

  • 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.

Dinner

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A recipe from Betty Crocker

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