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Burgundy Stew With Herb Dumplings

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Top round steak - cut into 1" pieces

  2. (or boneless bottom round, tip, or Chuck steak)

  3. 4 Carrots - cut 1/4" slices (medium)

  4. 2 Celery stalks - sliced (medium)

  5. 2 Onions - sliced (medium)

  6. 1 Tomatoes - (14 1/2 oz) - diced, undrained

  7. 1 Mushroom slices - (8 oz) - drained

  8. 3/4 cup 177ml Dry red wine or beef broth

  9. 1 1/2 teaspoons 7 1/2ml Salt

  10. 1 teaspoon 5ml Dried thyme leaves

  11. 1 teaspoon 5ml Dry mustard

  12. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  13. 1/4 cup 59ml Water

  14. 1/4 cup 15g / 1/2oz All-purpose flour (Gold Medal)

  15. Herb Dumplings

  16. 1 1/2 cups 165g / 5.8oz Bisquick® baking mix

  17. 1/2 teaspoon 2 1/2ml Thyme leaves

  18. 1/4 teaspoon 1 1/3ml Dried sage leaves - crumbled

  19. 1/2 cup 118ml Milk

Instructions Jump to Ingredients ↑

  1. Mix all ingredients except water, flour and Herb Dumplings in 3 1/2- to 6-quart slow cooker. Cover and cook on LOW heat setting 8 to 10 hours (or HIGH heat setting 4 to 5 hours) or until vegetables and beef are tender.

  2. Mix water and flour; gradually stir into beef mixture.

  3. Prepare Herb Dumplings: Mix baking mix, thyme and sage. Stir in milk just until baking mix is moistened. Drop dough by spoonfuls onto hot beef mixture. Cover and cook on HIGH heat setting 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.

  4. This recipe yields 8 servings.

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