Burgundy Stew with Herb Dumplings

Name: Burgundy Stew with Herb Dumplings
Yield: 8
Ingredients: 2 lb boneless beef bottom round roast; 4 carrots, cut into 1/4-inch slices (2 cups); 2 medium stalks celery, sliced (1 cup); 2 medium onions, sliced; 1 can (14.5 oz) diced tomatoes, undrained; 2 jars (4.5 oz each) Green Giant® sliced mushrooms, drained; 3/4 cup dry red wine or beef broth; 1 1/2 teaspoons salt; 1 teaspoon dried thyme leaves; 1 teaspoon ground mustard; 1/4 teaspoon pepper; 3 tablespoons all-purpose flour; 1 1/2 cups baking mix; 1/2 teaspoon dried thyme leaves; 1/4 teaspoon dried sage leaves, crushed; 1/2 cup milk

Burgundy Stew with Herb Dumplings was pinched from <a href="http://www.pillsbury.com/recipes/burgundy-stew-with-herb-dumplings/ff316955-8378-43fe-9170-5e25207bd2bb" target="_blank">www.pillsbury.com.</a>

"Herb dumplings provide a wonderful addition to this slow cooked stew that features with beef roast, Green Giant® mushroom and vegetables – a hearty dinner...."

INGREDIENTS

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2 lb boneless beef bottom round roast

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4 carrots, cut into 1/4-inch slices (2 cups)

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2 medium stalks celery, sliced (1 cup)

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2 medium onions, sliced

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1 can (14.5 oz) diced tomatoes, undrained

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2 jars (4.5 oz each) Green Giant® sliced mushrooms, drained

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3/4 cup dry red wine or beef broth

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1 1/2 teaspoons salt

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1 teaspoon dried thyme leaves

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1 teaspoon ground mustard

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1/4 teaspoon pepper

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3 tablespoons all-purpose flour

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1 1/2 cups baking mix

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1/2 teaspoon dried thyme leaves

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1/4 teaspoon dried sage leaves, crushed

•

1/2 cup milk

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