Recipe for Burgundy Stew with Herb Dumplings 
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Yield:
8
Ingredients:
Amount Ingredient
2 lb top round steak cut into 1" pieces
(or boneless bottom round, tip, or chuck steak)
4 med carrots cut 1/4" slices
2 med celery stalks sliced
2 med onions sliced
1 can tomatoes - (14 1/2 oz) diced, undrained
1 can mushroom slices - (8 oz) drained
3/4 cup dry red wine or beef broth
1/2 tsp salt
1 tsp dried thyme leaves
1 tsp dry mustard
1/4 tsp freshly-ground black pepper
1/4 cup water
1/4 cup all-purpose flour (Gold Medal)
----------------- HERB DUMPLINGS ----------------
1/2 cup Bisquick baking mix
1/2 tsp thyme leaves
1/4 tsp dried sage leaves crumbled
Instructions:
Instructions: 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) or until vegetables and beef are tender.

Mix water and flour; gradually stir into beef mixture.

Prepare Herb Dumplings: Mix baking mix, thyme and sage. Stir in milk just until baking mix is moistened. 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 dumplings comes out clean.

This recipe yields 8 servings.

NOTES :

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  ... Burgundy Stew with Herb Dumplings   ::   Burgundy Style Beef   ...