Beef Stew With Red Wine and Dumplings [slow cooker]

Beef Stew With Red Wine and Dumplings

By Diana Rattray, About.com

Ingredients:

    * 2 pounds lean stew beef or top round steak, cut in 1-inch pieces
    * 4 medium carrots, cut 1/4-inch slices, about 1 1/2 cups
    * 2 medium celery ribs sliced, about 1 cup
    * 2 medium onions, sliced
    * 1 can (14.5 ounces) diced tomatoes with juices
    * 8 sliced mushrooms
    * 3/4 cup dry red wine or beef broth
    * 1 1/2 teaspoons salt, or to taste if beef broth is used
    * 1 teaspoon dried thyme leaves
    * 1 teaspoon dry mustard
    * 1/4 teaspoon pepper
    * 1/4 cup water
    * 1/4 cup all-purpose flour
    * .
    * Herb Dumplings:
    * 1 1/2 cups baking mix (Bisquick)
    * 1/2 teaspoon dried thyme leaves
    * 1/4 teaspoon dried sage leaves, crumbled
    * 1/4 teaspoon dried rosemary, crumbled
    * 1/2 cup milk

Preparation:
In a 3 1/2 to 6 quart crockpot, combine stew beef, carrots, celery, onions, tomatoes, mushrooms, wine or beef broth, salt, thyme, mustard, and pepper.

Cover and cook on LOW 8 to 10 hours, (or HIGH 4 to 5 hours) or until vegetables and beef are tender.

Combine water and flour; gradually stir into beef mixture.

For herb dumplings, mix baking mix, thyme, sage, and rosemary. Stir in milk just until moistened. Drop dough by spoonfuls onto hot beef stew mixture.

Cover and cook on HIGH for 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.

Serves 8.