Burgundy Stew with Herb Dumplings

Hello my FFR Girls! It's been a long time since I've had anything to post. I credit that to all the amazing recipes that I've been trying from you. I honestly haven't made anything new. This recipe is one that I've had for a long time. I'm using up my stew meat from last year's cow. But, I am kinda tired of the typical stew recipe with cream of mushroom and all that. Luckily I remembered this recipe. It's so good and light and the flavors really come out instead of the mostly gravy flavoring (which isn't bad).

Enjoy!

Stew

2 lb 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

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


1.In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.

2.Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).

3.In small bowl, mix water and flour; gradually stir into beef mixture.

4.In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.

5.Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

Makes 8 servings


Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Save time cleaning and slicing carrots by using 2 cups of ready-to-eat baby-cut carrots instead.
Success
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.


Nutrition Information:
1 Serving (1 Serving)Calories 300(Calories from Fat 60),Total Fat 7g(Saturated Fat 2 1/2g,Trans Fat 1g),Cholesterol 65mg;Sodium 990mg;Total Carbohydrate 28g(Dietary Fiber 3g,Sugars 6g),Protein 30g;Percent Daily Value*:Calcium ;Exchanges:1 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 1/2 Vegetable;3 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.