Add all ingredients except for flour and water in a 6 qt slow cooker.
Whisk together the flour and water until well blended, and stir into the stew.
Cover and cook on LOW for 8 to 10 hours (or High for 4-5 hrs).
For the herb dumplings
In a medium bowl, mix baking mix, thyme and sage.
Stir in milk just until mix is just combined.
Drop dough in large spoonfuls (I use a cookie scoop) on top of beef stew.
Switch the heat setting to high, and cover.
Cook until a toothpick inserted in the dumplings comes out clean (about 20 minutes).
Devour.
Notes
Kylee's Notes & FAQs
You can brown the meat first if you prefer. Simply saute the meat in a large skillet and cook until browned. Scrape up the browned bits and add to the slow cooker with the other ingredients.To prevent dumplings from becoming soggy on the bottom, drop the dough onto the stew pieces rather than directly into the liquid. The dumplings will steam rather than settle into the liquid and become soggy.Also, be sure the stew is piping hot – so the dumplings will start to cook from the steam right away and become fluffy.This recipe can be made in a Dutch oven if you prefer. Just cook the meat and vegetables at 325 degrees F for around 3 hours. Pull it out (check if the meat and vegetables are tender) add the dumpling dough.What to do with leftoversStore in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!Substitutions/AdditionsRed peppers are a yummy addition to this - they bring a sweetness that balances well with the other ingredients.Adding green beans or any small cut vegetable will be awesome.