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Northwoods Beef Stew

 Northwoods Beef Stew
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
11 ServingsPrep: 30 min. Cook: 8 hours


  • 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

2 of 2

Northwoods Beef Stew (continued)

Directions (continued)

  • 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).
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.