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Slow Cooker Burgundy Stew with Herb Dumplings

Submitted by: Mary on 08/11/2003
25137 views
2.73 avg rating
470 votes
 
 
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Ingredients

2 lbs Beef boneless bottom or top round, cut into 1 inch pieces
4 Stalks celery, sliced (1 cup)
2 Medium onions, sliced
2 Carrots, sliced
1 Can 14 1/2 ozs diced tomatoes, undrained
1 Can 8 ozs sliced mushrooms, drained
3/4 C Dry red wine
1 1/2 t Salt
1 t Dried thyme leaves
1 t Ground mustard
1/4 t Black pepper
1/4 C Water
4 Tsp Expert Foods ThickenThin not/Starch Thickener
HERB DUMPLINGS:

1 1/2 C Atkins bake mix
1/2 t Dried thyme leaves
1/4 t Dried sage leaves, crumbled
1/2 C Heavy cream

Directions

Mix all ingredients except water, thickenthin and dumpling ingredients in a slow cooker.



Cover and cook on low heat setting 8 to 10 hours or high heat setting for 4 to 5 hours.



Mix water and thickenthin, gradually stir into beef mixture.



Make herb dumplings. Drop dough by spoonfuls onto hot beef mixture. Cover and cook on high heat setting 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.

Servings

8

Calories

8

Time to prepare

25 Minutes

Difficulty

Easy
 

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