Best 4 Burgundy Stew With Herb Dumplings Crock Pot Recipes

**Savory Burgundy Stew with Herb Dumplings: A Culinary Symphony of Comfort and Flavor**

Step into a realm of culinary delight with our exquisite Burgundy stew, a classic French dish reimagined in the convenience of your slow cooker. This hearty and flavorful stew, simmered to perfection in a rich Burgundy wine sauce, promises an unforgettable dining experience. Perfectly tender chunks of beef, succulent vegetables, and a symphony of herbs and spices dance together in this aromatic masterpiece.

Accompanying this delectable stew are two exceptional recipes that elevate the meal to a gourmet feast. Delicate herb dumplings, infused with the essence of fresh herbs, bring a light and fluffy contrast to the robust stew. Additionally, a vibrant green salad complements the richness of the stew, offering a refreshing balance of flavors.

Whether you're seeking a cozy dinner for a chilly evening or a centerpiece for your next gathering, this Burgundy stew with herb dumplings and green salad is sure to impress. Indulge in this culinary masterpiece and let your taste buds embark on a journey of pure satisfaction.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER CHICKEN BURGUNDY STEW

Slow-Cooker Chicken Burgundy Stew image

Need a slow-cooker chicken recipe that's something special? This hearty, warming stew fits the bill with its earthy, French-country-cooking-inspired flavors, including bacon, flavorful vegetables, chicken and a combination of broth and wine. Whether you're having company over or just want to elevate your weeknight meal a bit, serve this impressive meal with crusty bread or over Betty Crocker™ mashed potatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h

Yield 6

Number Of Ingredients 17

Ingredients

6 slices bacon, chopped
1 package (32 oz) boneless skinless chicken breasts, cut into 1 1/2-inch pieces and patted dry
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 medium onion, coarsely chopped
2 cups sliced carrots
1 package (8 oz) cremini mushrooms, quartered
1 tablespoon chopped garlic
1/2 cup dry white wine (white Burgundy or Chardonnay)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1 bay leaf
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons water
Chopped fresh Italian (flat-leaf) parsley, if desired
Betty Crocker™ creamy butter mashed potatoes, prepared as directed on package, if desired

Steps:

In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.

Nutrition Facts : Calories 320, Carbohydrate 10 g, Cholesterol 115 mg, Fiber 2 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 1/4 Cups, Sodium 750 mg, Sugar 4 g, TransFat 0 g

BURGUNDY STEW WITH HERB DUMPLINGS (CROCK POT)

Burgundy Stew with Herb Dumplings (crock pot) image

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!

Provided by Pat Duran

Categories Beef

Time 8h25m

Number Of Ingredients 17

Ingredients

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(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 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

Steps:

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.

EASY BURGUNDY STEW

Easy Burgundy Stew image

Watching your salt intake? This satisfying stew has almost 2/3 less sodium than many off-the-shelf "beef stew cup" products. To lower the sodium even further, replace the diced tomatoes with no-salt-added diced tomatoes. -Coleen Balch, Clay, New York

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 7 servings.

Number Of Ingredients 13

Ingredients

1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 pound sliced fresh mushrooms
4 medium carrots, sliced
2 medium onions, sliced
2 celery ribs, chopped
1 cup Burgundy wine or reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 cup water

Steps:

In an ovenproof Dutch oven, combine the first 11 ingredients. Combine flour and water until smooth. Gradually stir into stew. Cover and bake at 325° for 3 hours or until meat and vegetables are tender, stirring every 30 minutes.

Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 332mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

CLASSIC BEEF BURGUNDY STEW

Classic Beef Burgundy Stew image

A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.

Provided by cookiedog

Categories Stew

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

4 tablespoons butter or 4 tablespoons margarine
5 -6 garlic cloves
pepper
3 lbs stew meat, fat trimmed and cut into bite-size pieces
3 cups red Burgundy wine
1 tablespoon beef base or 1 tablespoon bouillon
3 cups beef consomme or 3 cups beef broth
1/2 large onion, cubed
2 celery ribs, sliced
1 1/2 tablespoons dried parsley
2 tablespoons dried basil
2 bay leaves
garlic salt, to taste
3 -4 carrots, peeled and sliced diagonally
6 red potatoes, peeled and chopped into bite-size pieces
5 -6 mushrooms, sliced
2 tablespoons cornstarch

Steps:

Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.

Tips:

- To save time and effort, consider using pre-cut vegetables or frozen mixed vegetables. - If you want a thicker stew, add more flour or cornstarch to the cooking liquid. - Experiment with different herbs and spices to create a unique flavor profile. - Serve the stew with a side of crusty bread or mashed potatoes to soak up the delicious sauce. - To make the dumplings ahead of time, simply shape them and freeze them on a baking sheet. When ready to cook, drop them into the stew frozen.

Conclusion:

Burgundy stew with herb dumplings is a hearty and flavorful dish that is perfect for a cold winter night. The beef is braised in a rich red wine sauce until fall-apart tender, while the dumplings add a light and fluffy contrast. This dish is sure to become a favorite in your family's recipe rotation.