Northwoods Beef Stew Recipe
Northwoods Beef Stew Recipe photo by Taste of Home

Northwoods Beef Stew Recipe

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3.5 17 23
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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
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES:11 servings
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES: 11 servings


  • 3 large carrots, cut into 1-inch pieces
  • 3 celery ribs, cut into 1-inch pieces
  • 1 large onion, cut into wedges
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3-1/2 pounds beef stew meat
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/2 cup dry red wine or beef broth
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon Italian seasoning
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon beef bouillon granules
  • 1 tablespoon Worcestershire sauce
  • 1/2 pound sliced baby portobello mushrooms
  • Hot cooked egg noodles

Nutritional Facts

1 cup: 285 calories, 10g fat (4g saturated fat), 90mg cholesterol, 582mg sodium, 15g carbohydrate (6g sugars, 2g fiber), 30g protein Diabetic Exchanges:1 starch, 4 lean meat 1 vegetabl


  1. Place the carrots, celery and onion in a 5-qt. slow cooker. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Place beef over vegetables.
  2. In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top.
  3. Cover and cook on low for 8-10 hours or until meat and vegetables are tender, adding mushrooms during the last hour. Serve with noodles. Yield: 11 servings (2-3/4 quarts).
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 Mar. 5, 2016

"I didn't like this dish, and I think the tomato soup is the culprit, but I'm not sure. My husband didn't like it, but my son did. I won't be making it again."

Reviewed May. 29, 2015

"This stew was very good! I served it over mashed potatoes. The flour and quick-cooking tapioca gave it a gravy like consistency. Will definitely make again!"

Reviewed Jan. 26, 2015

"This was an awesome winter dish for the family after being out in the snow all day. Not hard to prepare and very yummy!!! Would make this again and again."

Reviewed Jan. 3, 2015

"Delicious! It is a cold, wet , rainy, January night & this just hit the spot for my husband, son & I. I served it with egg noodles & rolls but honestly would have preferred it just by itself with only the bread to mop up the extra sauce."

Reviewed Dec. 20, 2014

"We thought this was so good, although I did potatoes and no shrooms and I added Italian stewed tomatoes.........loved that I didn't have to precook the stew meat....I will make this again."

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