Burgundy Beef Stew with Herb Dumplings

This is my traditional "Thanksgiving Eve" dish.  It's our last chance to eat red meat before the onslaught of turkey leftovers! 

It's also an easy thing to prepare the night before, so when we get home from work dinner is waiting for us and Chris's parents, who come for Thanksgiving every year.  There are some things for Thanksgiving we prepare the night before, so this stew frees up a lot of time.

The unique part of this recipe is the dumplings.  It makes this thick beef stew even hardier.  Traditionally dumplings are served with chicken dishes.

The other great thing about this recipe is it cooks for 8-10 hours, making it perfect for a weeknight dinner when you're at work all day.

It comes from the Betty Crocker cookbook Slow Cooker Meals, February 2000.

Burgundy Beef Stew with Herb Dumplings

Stew

2 lbs beef boneless bottom or top round, cut in 1-inch pieces
4 medium carrots, cut into slices (4 cups)
2 medium stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can diced tomatoes, undrained
1 can sliced mushrooms, drained
1 cup red wine or beef broth (I've made it both ways with good results)
1 tsp salt
1 tsp thyme
1 tsp ground mustard
1/4 tsp pepper
1/4 and 1/8 cup water (I added water from the original recipe)
4 1/2 Tbsp flour (I added flour from the original recipe)

Herb Dumplings

1 1/2 cups Bisquick
1/2 tsp thyme
1/4 tsp sage
1/2 cup milk

Mix all ingredients for stew except water and flour in slow cooker.  Cover and cook on low 8 to 10 hours.

Mix water and flour together (I put them in an air tight container and SHAKE!).  Gradually stir into beef mixture.

Prepare herb dumplings.  Drop dough by spoonfuls onto hot beef mixture.  Cover and increase temperature to HIGH for 25-35 minutes or until toothpick inserted into center of dumplings come out clean.