Burgundy Stew with Herb Dumplings

Herb dumplings provide a wonderful addition to this slow cooked stew that features with beef roast, Green Giant® mushroom and vegetables – a hearty dinner.

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Servings 8

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ingredients 16
Prep Time 25 min
Total Time 8 hr 50 min

Ingredients

Stew

2: lb boneless beef bottom round roast

4: 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 beef broth

1 1/2: teaspoons salt

1: teaspoon dried thyme leaves

1: teaspoon ground mustard

1/4: teaspoon pepper

3: tablespoons all-purpose flour

Dumplings

1 1/2: cups baking mix

1/2: teaspoon dried thyme leaves

1/4: teaspoon dried sage leaves, crushed

1/2: cup milk

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Directions

1 Spray 4- to 5-quart slow cooker with cooking spray. Cut beef into 1-inch pieces; place in slow cooker. Stir in remaining stew ingredients except flour.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 In small bowl, mix 1/4 water and the flour; gradually stir into stew. In another bowl, stir baking mix, 1/2 teaspoon thyme and the sage. Stir in milk just until moistened. Drop dough by spoonfuls onto hot stew.
4 Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

EXPERT TIPS

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Expert Tips

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

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.