Back Burgundy Stew with Dumplings Ingredients Stew 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) Green Giant® 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 Dumplings 1 1/2 cups Original Bisquick® mix 1/2 teaspoon dried thyme leaves 1/4 teaspoon dried sage leaves, crushed 1/2 cup milk Directions In 4- to 5-quart slow cooker, mix all stew ingredients except water & 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 in dumpling comes out clean. Serve immediately. Back