Burgundy Stew With Herb Dumplings

Recipe Ingredients

2 lbs	908g / 32oz	Top round steak - cut into 1" pieces
		(or boneless bottom round, tip, or
		Chuck steak)
4		Carrots - cut 1/4" slices (medium)
2		Celery stalks - sliced (medium)
2		Onions - sliced (medium)
1		Tomatoes - (14 1/2 oz) - diced, undrained
1		Mushroom slices - (8 oz) - drained
3/4 cup	177ml	Dry red wine or beef broth
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Dried thyme leaves
1 teaspoon	5ml	Dry mustard
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	59ml	Water
1/4 cup	15g / 0.5oz	All-purpose flour (Gold Medal)
		Herb Dumplings
1 1/2 cups	165g / 5.8oz	Bisquick® baking mix
1/2 teaspoon	2.5ml	Thyme leaves
1/4 teaspoon	1.3ml	Dried sage leaves - crumbled
1/2 cup	118ml	Milk

Recipe Instructions

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.

Mix water and flour; gradually stir into beef mixture.

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.

This recipe yields 8 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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