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Burgundy Stew with Herb Dumplings

Slow Cooker Burgundy Stew

Hungry appetites to satisfy? Rely on homemade herb dumplings and a rich beefy stew all made in the slow cooker.





  1. In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.
  2. Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).
  3. In small bowl, mix water and flour; gradually stir into beef mixture.
  4. In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage.
  5. Stir in milk just until Bisquick mix is moistened.
  6. Drop dough by spoonsful onto hot beef mixture.
  7. Increase heat setting to High.
  8. Cover; cook 25 to 35 minutes or until a wooden pick inserted in center of dumplings comes out clean.
  9. Serve immediately.

Prep Time 25 min
Total Time 9 hr 0 min
Servings 8

Expert Tips

Save time cleaning and slicing carrots by using 2 cups of ready-to-eat baby-cut carrots instead.

To make fluffy dumplings, drop the dumpling dough onto the stew pieces rather than directly into the liquid. The dumplings will steam rather than settle into the liquid and become soggy. Also, be sure the stew is piping hot, so the dumplings will start to cook from the steam right away.

Nutrition Information: Serving Size: 1 Serving Calories 300 ( Calories from Fat 60), Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 1g ), Cholesterol 65mg Sodium 990mg Total Carbohydrate 28g (Dietary Fiber 3g Sugars 6g ), Protein 30g

% Daily Value*: Vitamin A 110%; Vitamin C 8%; Calcium 8%; Iron 25%

Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat

Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.

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