This is definitely food out of my comfort zone. I haven't cooked much with wine and I'm not a very good cook normally. I don't enjoy it that much but I do enjoy cooking with the slow cooker. It's so easy and I don't have to worry about trying to get dinner ready during the baby's fussy time which is usually 5 to 8 pm every night.
So here's a picture of it in my crock pot. I've decided to forgo the dumplings this time. I will make them next time. We just bought french bread for tonight.
My camera is not very good but at least you can see it lol.
And here's the recipe
Burgundy Stew with Herb Dumplings
2 lb beef boneless bottom or top round (I used stew meat in this because it was cheaper) cut into 1 in pieces
4 medium carrots, cut into 1/4 inch slices (I used baby carrots and just chopped them in half)
2 medium onions sliced
2 medium celery stalks, sliced
1 can diced tomatoes undrained (I accidentally drained mine. Hope it doesn't matter lol)
1 can sliced mushrooms (this was omitted. I can't stand mushrooms!)
3/4 cup dry red wine
1 and 1/2 tsp salt
1 tsp dried thyme
1 tsp ground dry mustard
1/4 tsp pepper
1/4 cup water
3 tbsp all purpose flour
Mix all the ingredients except for water and flour (I mixed the spices and the wine in a separate bowl and poured it over the veggies and beef). Cook on low for 8 to 10 hours or until veggies and beef are tender. Mix water and flour gradually stir into beef mixture.
Prepare herb dumplings using recipe below. Drop by spoonfuls onto hot beef mixture, cover, and cook on high for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Mix 1 and 1/2 cups Bisquick, 1/2 tsp dried thyme, and 1/4 tsp dried sage. Stir in 1/2 cup of milk just until baking mix is moistened.