Beef Stew With Dumplings

Ingredients

• 2 pounds beef bottom round steak
• 1 bag baby carrots
• 2 stalks celery, chopped
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 (14 1/2-ounce) can diced tomatoes with juice
• 2 cups beef broth
• 1 1/2 teaspoons dried thyme
• 1 teaspoon dried marjoram
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/3 cup water
• 3 tablespoons all-purpose flour
• 1 1/2 cups Bisquick mix
• 1/2 teaspoon dried thyme
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted

Instructions

1. Trim excess fat from the steak and cut the beef into 1-inch pieces. Place in a 4- to 5-quart crock pot along with the carrots, celery, onions, garlic, tomatoes, beef broth, 1 1/2 teaspoons dried thyme, marjoram, salt, and pepper.
2. Cover the slow cooker and cook on low for 8 to 9 hours until vegetables are tender and the beef is very tender. Then, in a small bowl, combine the water and flour and blend with a wire whisk. Stir this mixture into the crockpot.
3. In a medium bowl, combine the Bisquick Mix (or any purchased baking mix), 1/2 teaspoon thyme, milk, and melted butter just until the dry ingredients are moistened.
4. Drop the dumpling batter by spoonfuls onto the hot and simmering beef mixture in the crock pot. Cover and cook on high for 25 to 35 minutes, until a toothpick poked into the center of the dumplings, comes out clean. Serve immediately.