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I live in northern Wisconsin, where we appreciate hot and hearty meals during our cold winters. Conveniently prepared in a slow cooker, this stew is superb for company. —Janice Christofferson, Eagle River, Wisconsin
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup (calculated without noodles) equals 285 calories, 10 g fat (4 g saturated fat), 90 mg cholesterol, 582 mg sodium, 15 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable.
Originally published as Northwoods Beef Stew in Taste of Home Christmas Annual Annual 2010, p62
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jan. 28, 2013 by badkitty
This was an absolutely delicious recipe and very full of flavor! I followed the recipe adding 6 cloves minced garlic, a couple more carrots, a can of chopped stewed tomatoes (drained) , a bay leaf, dash Tabasco and I only used 2 teaspoons of Italian seasoning because 1 tablespoon sounded like a lot, but the 2 teaspoons worked great, not overpowering in the least. There was nothing "odd" about this recipe at all. I also added in some fresh minced parsley with the mushrooms and served over hot buttered egg noodles. It was just thick enough , perfect! My family gobbled it up ! Very easy too! I love these kind of recipes and will be making this a lot more, thank you! :)
Reviewed on Jan. 15, 2013 by Sblackwe
The weather is terrible outsaide and due to my husband job demands, I was looking for something that would warm him and simple enough for me to make. I was not disappointed with this recipe. It was easy to make and made the house smell great while it was cooking. Thanks for the recipe.
Reviewed on Jan. 11, 2013 by SillyJan
My family liked this very much. A little different than beef stew, it didn't last long.
Reviewed on Jan. 07, 2013 by scotland1
Made it couple months ago. I left out the mushrooms because I'm not to fond of them. The Beef Stew was still very good to eat. The stew did not last very long in my house. It went very fast. Yes, will make it again.
Reviewed on Dec. 18, 2012 by cafeheaven2
Outrageously easy to prep, and equally as delicious. This was a major hit in our home; had some leftovers, and that went quickly. Tweaked it slightly for personal taste; added two tbl white vinegar to balance out the sweet/salty flavors, substituted crushed/dried marjoram for the Italian seasoning, and added two parsnips cut into 1-inch pieces (just a personal favorite). I also went a little more heavy-handed on the beef bouillon and added a little more salt directly to the cooking sauce (between the carrots, parsnips, tomato soup base, and brown sugar there?s enough sweetness in the recipe, and it can use a little more saltiness). Between the seasoned flour coating on the beef cubes, and the tapioca granules, they both provided just the perfect thickening consistency; Amazing!! (I loved not having to thicken anything at the very end; just add the sliced mushrooms 1 hr before serving, give it a stir, and it?s all ready for you to enjoy!!). This was a total winner and will definitely be a repeat over the winter months, I can guarantee that. Thank you Janice!!!!
Reviewed on Dec. 04, 2012 by Lizardo7
I can't figure out what everyone else found so great. There was some odd flavor that I think must have been in the Italian Seasoning. It was overpowering, and I followed this exactly. I tried to "fix" it, but nothing could mask the taste. I'd do the base of this again, but not use the seasoning at all. I think a 1 T. of brown sugar was too much also. My husband agreed the whole thing was "odd."
Reviewed on Dec. 03, 2012 by Derrell
Add some cut up potatoes and you have a good stew . It can be served over rice also .
Reviewed on Dec. 02, 2012 by laureltornes
I did make this recipe and I used fresh can tomatoes add it was great. This is all so great using turkey and wild rice using white wine. here are so many options with great re pies!
Reviewed on Dec. 02, 2012 by Likkel
This was not only a breeze to make, but the flavor was wonderful! We served it over lightly buttered egg noodle and it was a hit. I'll be making this again and again! *This time I didn't have any beef stew meat or venison, so I cooked up a couple of pounds of hamburger that I had on hand and followed the recipe exactly. It was very good!
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