Burgundy Stew with Herb Dumplings
2 pounds beef boneless bottom or top round, tip or chuck steak, cut into 1-inch pieces
4 medium carrots, cut into 1/4-slices (2 cups)
2 medium stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) sliced mushroom, drained
3/4 cup dry red wine or beef broth
1 1/2 teaspoons salt
1 teaspoon ground mustard
1/4 teaspoon pepper
1/4 cup water
3 tablespoons all-purpose flour
Herb Dumplings (recipe below)
- 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) r until vegetables and beef are tender.
- Mix water and flour; gradually stir into beef mixture.
- Make Herb Dumplings. 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 dumpling comes out clean.
1 1/2 cups Original Bisquick®
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves crumbled
1/2 cup milk
Mix Bisquick, thyme and sage. Stir in milk just until Bisquick is moistened.
Nutrition for 1 Serving: Calories 260 (Calories from Fat 65); Fat 7g (Saturated 2g);; Cholesterol 60mg; Sodium 1080mg; Carbohydrate 26g (Dietary Fiber 3g); Protein 27g
% Daily Value: Vitamin A 100%; Vitamin C 10%; Calcium 10%; Iron 20%
Diet Exchanges: 1 starch, 2 1/2 Lean Meat, 2 Vegetable
Weight Watchers: 5 points