burgundy stew with herb dumplings (crock pot)

Ingredients For burgundy stew with herb dumplings (crock pot)

• 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

  celery,sliced
• 1 1/2 c

  peeled pearl onions left whole
• 14 oz

  can diced herb tomatoes, undrained
• 2 jar

  (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

  pepper
• 3 Tbsp

  all purpose flour
• DUMPLINGS:
• 1 1/2 c

  bisquick mix
• 1/2 tsp

  dried thyme leaves, rubbed
• 1/4 tsp

  ground sage
• 1/2 c

  milk