Slow Cooker Burgundy Stew with Herb Dumplings

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I stole this hearty beef stew from the Betty Crocker Cookbook mobile app. It is also on the website bettycrocker.com. This stew was easy to assemble and cooked all day in the slow cooker and topped with dumplings the last 30 minutes of cooking time.

Did you know? Burgundy is also a generic name for ordinary, inexpensive red wine made outside of France in countries like Australia, South Africa and the United States. Although many of the bulk producers in these countries are starting to call these wines “red table wine,” the word “Burgundy” still appears on some wine bottle labels.¹ (see more trivia in the Trivia tab)

In a 4 or 5 qt. slow cooker place 4 medium carrots cut into ¼ inch slices, 2 medium diced celery stalks, 2 medium diced onions

and 16 oz sliced mushrooms. I like having the bed of vegetables on the bottom of the slow cooker; it keeps the meat from drying out.

In a skillet sprayed with non-stick spray place 2 lb boneless beef bottom or top round, cut into 1 inch pieces over medium-high heat

Season meat with salt, pepper and a dash of steak seasoning. Brown meat in skillet on each side, working in batches if needed.

Move the browned beef to the slow cooker. When putting the browned beef in the slow cooker, pour any drippings in as well.

pour 1 undrained can (14.5 oz) diced tomatoes, on top.

mix ¾ cup Burgundy, 1 ½ tsp salt, 1 tsp dried thyme leaves, 1 tsp ground mustard and ¼ tsp pepper together in a bowl then pour that on top.

Cover, cook on LOW heat setting 8 to 10 hours or HIGH heat setting 4 to 5 hours.

In a small bowl, mix ¼ cup water and 3 tbsp flour

Drizzle on top of beef mixture

gradually stir into beef mixture

Make the dumplings: In a small bowl, mix 1 ½ cups Bisquick, ½ tsp thyme and ¼ tsp crushed sage leaves.

Add ½ cup milk. Stir in milk just until Bisquick mix is moistened.

Drop dough by spoonfuls onto hot beef mixture.

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

Serve immediately. Serve stew with a dumpling on top.

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Slow Cooker Burgundy Stew with Herb Dumplings

A hearty beef stew cooked in a burgundy sauce with onions, carrots, celery and mushrooms. This slow cooker stew is topped with herb dumpling dough during the last part of cooking. The herb dumplings plump up in the slow cooker. An easy meal with easy prep.

Course Beef, Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 8 hours 35 minutes
Total Time 9 hours
Servings 8 people
Author Recipe Thief

Ingredients

  • 2 lb boneless beef bottom or top round, cut into 1 inch pieces
  • 4 medium carrots cut into ¼ inch slices (2 cups)
  • 2 medium celery stalks, sliced (1 cup)
  • 2 medium onions, sliced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 jars (4.5 oz each) sliced mushrooms, drained
  • ¾ cup Burgundy or other dry red wine or Progresso beef flavored broth
  • 1 ½ tsp salt
  • 1 tsp dried thyme leaves
  • 1 tsp ground mustard
  • ¼ tsp pepper
  • ¼ cup water
  • 3 tbsp Gold Medal AP flour

Dumplings

  • 1 ½ cups Original Bisquick mix
  • ½ tsp dried thyme leaves
  • ¼ tsp sage leaves, crushed
  • ½ cup milk

Instructions

  1. In a 4 or 5 qt. slow cooker, mix all stew ingredients except water and flour.
  2. Cover, cook on LOW heat setting 8 to 10 hours or HIGH heat setting 4 to 5 hours.
  3. In a small bowl, mix water and flour; gradually stir into beef mixture.
  4. In a small bowl, mix Bisquick, ½ tsp thyme and sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.
  5. Increase heat to HIGH. Cover and cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

Recipe Notes

I brown the beef in a skillet before putting it in the slow cooker. I season the beef with salt/pepper or steak seasoning then brown in a skillet sprayed with non-stick spray. When putting the browned beef in the slow cooker, I pour any drippings in as well. I put the carrots, celery, onions and mushrooms (I use fresh sliced mushrooms) in first. Then I place the browned meat on top, pouring the canned tomatoes on top. I mix the beef broth and seasonings together in a bowl then I pour that on top. I like having the bed of vegetables on the bottom of the slow cooker; it keeps the meat from drying out.