Burgundy Stew with Herb Dumplings

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  • 25 min prep time
  • 8 hr 50 min total time
  • 16 ingredients
  • 8 servings

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

Directions

  1. 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. 2 Cover; cook on Low heat setting 8 to 10 hours.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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