Crock Pot- Beef Stew With Red Wine and Herb Dumplings

• lean stewing beef, in 1 inch pieces↗2 lb
• carrots, in 1/2 inch slices↗4
• onions, sliced↗2
• water↗1⁄4 cup
• all-purpose flour↗1⁄4 cup
• black pepper↗1⁄4 teaspoon
• dried thyme↗1 teaspoon
• dry mustard1 teaspoon
• salt↗1⁄2 teaspoon
• beef broth or dry red wine↗3⁄4 cup
• sliced mushrooms8
• diced tomatoes with juice↗14 1⁄2 ounce
• For the Herb Dumplings
• white flour↗2 cup
• baking powder↗4 teaspoon
• teaspoon salt↗1⁄4
• tablespoons butter or 4 tablespoons margarine↗4
• cup 2% low-fat milk↗1
• teaspoon dried sage, crumbled↗1⁄4
• teaspoon dried rosemary, crumbled↗1⁄4
• teaspoon dried thyme↗1⁄2
• teaspoon dried chives1⁄4

Step-by-step instructions

1. 1

   Combine the beef, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine or beef broth.

2. 2

   If you are using wine, use all the salt.

3. 3

   If you are using beef broth you might not need it depending on the saltiness of the broth so taste it to see.

4. 4

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

5. 5

   The vegetables and beef will become tender.

6. 6

   Combine the flour and water and stir this slowly into the beef stew.

7. 7

   For Herb Dumplings.

8. 8

   Combine flour, baking powder, sage, rosemary, thyme, chives and salt in a bowl.

9. 9

   Cut in butter that's been kept at room temperature or use soft margarine.

10. 10

    Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.

11. 11

    Drop spoonfuls of the dough on to the hot beef stew, then cover allow to cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean.

12. 12

    Do not overcook dumplings. Dumplings may disintegrate if left to cook too long.