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

Northwoods Beef Stew Recipe

Publisher Photo
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

Ingredients

  • 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 (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.

Directions

  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

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Northwoods Beef Stew

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 28, 2013

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! :)

MY REVIEW
Reviewed Jan. 15, 2013

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.

MY REVIEW
Reviewed Jan. 11, 2013

My family liked this very much. A little different than beef stew, it didn't last long.

MY REVIEW
Reviewed Jan. 7, 2013

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.

MY REVIEW
Reviewed Dec. 18, 2012

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!!!!

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