Burgandy Stew with Herb Dumplings
2 lb boneless beef bottom round roast
4 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 sliced mushrooms, drained
3/4 cup dry red wine or beef broth
1 1/2 tsp salt
1 tsp dried thyme leaves
1 tsp ground mustard
1/4 tsp pepper
3 tbls flour
1 1/2 cups baking mix
1/2 tsp dried thyme leaves
1/4 tsp dried sage leaves, crushed
1/2 cup milk
1. Spray slow cooker with cooking spray. Cut beef into 1 inch pieces, place in slow cooker. Stir in remaining stew ingredients except flour.
2. Cover and cook on Low heat for 8 to 10 hours.
3. In small bowl, mix 1/4 cup water and the flour, gradually stir into stew.
In another bowl, stir baking mix, 1/2 tsp thyme and the sage. Stir in milk just until moistened. Drop dough by spoonfuls onto hot stew.
4. Increase heat setting to high. Cover, cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.
This was a good stew. The meat was so tender it almost melted in your mouth! However, I'm going to make it again and change it up some. Andru didn't like the flavor the wine gave it, and truthfully Randy and I didn't like the "sauce" so well either. So I'm going to use the beef broth. I'm partial to dumplings with salt, pepper and a small amount of parsley so I'm going to leave the other spices out of the dumplings. Also, the guys don't like mushrooms. I'm not a fan of cooked carrots. So - as I said, I'm going to change it up. Then I'll repost "new" recipe.
Andru gave it a - 0
Randy gave it a 3
I gave it a 3
This recipe came from Pillsbury.