2 lbs top round steak or lean stew beef, in 1 inch pieces
2 celery ribs, sliced
4 carrots in ½ inch slices
2 onions, sliced
¼ cup water
¼ cup all purpose flour
¼ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dry mustard
1 ½ teaspoons salt
¾ cup dry red wine
8 sliced mushrooms
14.5 oz can diced tomatoes with juice
½ cup milk
1 ½ cups Bisquick
¼ teaspoon dried sage, crumbled
¼ teaspoon dried rosemary, crumbled
½ teaspoon dried thyme
Combine the beef, celery, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine.
Cover and cook on a low heat for 9 and 1/2 hours. Combine the flour and water and stir this slowly into the beef stew.
Combine the Bisquick, thyme, sage and rosemary and stir in the milk until the mixture is just moistened.
Drop spoonfuls of the dough on to the hot beef stew, then cover and cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean.