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Burgundy Stew With Herb Dumplings

A chinese recipe for Burgundy Stew With Herb Dumplings, made with Carrots, Celery, Onions, Tomatoes, and Mushrooms. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 2 lb
• 4
• 2 stalk
• 2
• 1
• 1
• 3/4 cup
• 1 1/2 tsp
• 1 tsp
• 1 tsp
• 1/4 tsp
• 1/4 cup
• 3 tbsp
• 1 1/2 cup
• 1/2 tsp
• 1/4 tsp
• 1/2 cup

Method (preview)

1. 1

   Mix all ingredients except water, flour and Herb Dumplings in 3 1/2- to 6-quart slow cooker.

2. 2

   Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables and beef are tender.

3. 3

   Mix water and flour; gradually stir into beef mixture.

4. 4

   Prep Are Herb Dumplings.

5. 5

   Drop dough by spoonfuIs onto hot beef mixture.

6. 6

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

7. 7

   Herb Dumplings: Mix baking mix, thyme and sage. Stir in milk just until baking mix is moistened.

8. 8

   Substitution: Keep a bag of ready-to-eat baby cut carrots handy in the refrigerator for nibbling on or to have ready for soups or stews.

9. 9

   Save time cleaning and slicing carrots by using 2 cups of baby-cut carrots.

10. 10

    The dumplings will steam rather than settle into the liquid and become soggy.

11. 11

    Also, be sure the stew is piping hot so the dumplings will start to cook from the steam right away and become fluffy.

12. 12

    Diet Exchanges: 1 Starch, 2 Lean Meat, 2 Vegetable

13. 13

    "Betty Crocker Slow Cooker Meals, Feb 2000"

14. 14

    "�1999 General Mills Inc."

15. 15

    Ratings: Points 0-10 5

16. 16

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra