- 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
- 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.
- In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top.
- 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).
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Northwoods Beef Stew
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"This is one of the best and easiest stew recipes I have ever tried, and I have tried a lot! My family of 3 men gave it a thumbs up. That you don't have to prebrown the meat (a tedious step) makes it super easy to prepare! The only substitution I made was tomato bisque instead of tomato soup, thinking it would be a little thicker, which it was, and since I like a more subtle tomato flavor. I also served it over the noodles, which is a nice change, but you could put potatoes in the stew too for added convenience. I'm going to make it again this week."
"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! :)"
"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 family liked this very much. A little different than beef stew, it didn't last long."
"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."