Easy Slow Cooker Beef Burgundy Stew with Herb Dumplings

October 24, 2013

Wow your family or dinner guests with this rich and delicious beef stew with dumplings dish from Betty Crocker. It's an easy dinner that's perfect for any night of the week. In the morning, pop the ingredients into the slow cooker and let it do the work for you. Add dumpling dough about 30 minutes before serving and you have a restaurant-quality dish to serve with little effort at all!   

Slow Cooker Beef Burgundy Stew with Herb Dumplings
From Betty Crocker
Serves 8

For the Stew:
2 lbs 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

For the 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

Click here for the full instructions.