Ingredients
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) 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
1 1/2
cups Original Bisquick™ mix
1/2
teaspoon dried thyme leaves
1/4
teaspoon dried sage leaves, crushed
1/2
cup milk
Preparation
In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.
Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).
In small bowl, mix water and flour; gradually stir into beef mixture.
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.
Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.
