Slow Cooker Burgundy Stew with Herb Dumplings

Hungry appetites to satisfy? Rely on homemade herb dumplings and a rich beefy stew all made in the slow cooker.

Slow Cooker Burgundy Stew with Herb Dumplings

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25 minutes

9 hours

8 servings

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Nutrition Info

  • 1 Serving
  • 300
  • 7g
    (Saturated Fat 2 1/2g, Trans Fat 1g)
  • 65mg
  • 990mg
  • 28g
    (Dietary Fiber 3g, Sugars 6g)
  • 30g
  • Percent Daily Value*
  • 110%
  • 8%
  • 8%
  • 25%
  • Exchanges
  • 1
  • 3
  • 1 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    In step 2, cover and cook on Low heat setting 10 to 12 hours (or High heat setting 5 to 6 hours).

  • Substitution

    Save time cleaning and slicing carrots by using 2 cups of ready-to-eat baby-cut carrots instead.

  • Success

    To make fluffy dumplings, drop the dumpling dough onto the stew pieces rather than directly into the liquid. The dumplings will steam rather than settle into the liquid and become soggy. Also, be sure the stew is piping hot, so the dumplings will start to cook from the steam right away.

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) 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
  • 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

Directions

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

Categories: Course, Main Dishes, Soups & Stews

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