Burgundy Stew With Herb Dumplings Recipe

• 2 lb top round steak cut into 1" pcs (or possibly boneless bottom round, tip, or possibly chuck steak)
• 4 med carrots cut 1/4" slices
• 2 med celery stalks sliced
• 2 med onions sliced
• 1 can tomatoes - (14 1/2 ounce) diced, undrained
• 1 can mushroom slices - (8 ounce) liquid removed
• 3/4 c. dry red wine or possibly beef broth
• 1 1/2 tsp salt
• 1 tsp dry thyme leaves
• 1 tsp dry mustard
• 1/4 tsp freshly-grnd black pepper
• 1/4 c. water
• 1/4 c. all-purpose flour (Gold Medal)
• 1 1/2 c. Bisquick baking mix
• 1/2 tsp thyme leaves
• 1/4 tsp dry sage leaves crumbled
• 1/2 c. lowfat milk

1. Mix all ingredients except water, flour and Herb Dumplings in 3 1/2- to 6-qt slow cooker.
2. Cover and cook on LOW heat setting 8 to 10 hrs (or possibly HIGH heat setting 4 to 5 hrs) or possibly till vegetables and beef are tender.
3. Mix water and flour; gradually stir into beef mix.
4. Prepare Herb Dumplings: Mix baking mix, thyme and sage.
5. Stir in lowfat milk just till baking mix is moistened.
6. Drop dough by spoonfuls onto warm beef mix.
7. Cover and cook on HIGH heat setting 25 to 35 min or possibly till toothpick inserted in center of dumplings comes out clean.
8. This recipe yields 8 servings.
9. NOTES :

carrots, celery, onions, tomatoes, mushroom slices , red wine, salt, thyme, mustard, black pepper, water, allpurpose flour, bisquick baking mix, thyme, sage, milk

Taken from cookeatshare.com/recipes/burgundy-stew-with-herb-dumplings-95181 (may not work)