Burgundy Stew with Herb Dumplings (crock pot)

Pat Duran


This recipe from Betty Crocker will satisfy any hungry appetite, and the Bisquick gives this rich beefy stew a nice fluffy drop dumpling made with thyme and sage, that are sure to please everyone!
A definite family comfort dinner for these cold winter months!


★★★★★ 2 votes

8 servings
25 Min
8 Hr


  • STEW:

  • 2 lb
    boneless beef top round of bottom, cut into bite size pieces
  • 2 c
    ready to eat baby carrots cut up
  • 1 c
  • 1 1/2 c
    peeled pearl onions left whole
  • 14 oz
    can diced herb tomatoes, undrained
  • 2 jar(s)
    (4.5 oz. each) sliced mushrooms, drained
  • 3/4 c
    dry red wine or beef broth
  • 1 tsp
    seasoned salt
  • 1 tsp
    each dried thyme leaves(rubbed) and ground mustard
  • 1/2 tsp
  • 3 Tbsp
    all purpose flour

  • 1 1/2 c
    bisquick mix
  • 1/2 tsp
    dried thyme leaves, rubbed
  • 1/4 tsp
    ground sage
  • 1/2 c

How to Make Burgundy Stew with Herb Dumplings (crock pot)


  1. Stew:
    In a 5 qt. slow cooker or crock pot, mix all stew ingredients except water and flour.
    Cover; cook on low for 8-10 hours (or high for 5 hours)
  2. In a small bowl, mix water and flour; gradually stir into beef mixture.
  3. Biscuits:
    In a small bowl, mix bisquick, thyme and sage.
    Stir in milk just until bisquick is moistened.
    For fluffy dumplings, drop the dough onto the stew pieces rather than directly into the liquid.
    The dumplings will start to cook from the steam right away.
    For heavier dumplings drop dough by spoonfuls onto hot beef liquid.(they will be a little soggy this way), but delicious either way!
    Increase heat setting to high. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

Printable Recipe Card

About Burgundy Stew with Herb Dumplings (crock pot)

Course/Dish: Beef
Regional Styles: Italian French

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