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Northwoods Beef Stew Recipe

Northwoods Beef Stew Recipe

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 YIELD: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

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).

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 vegetable

Reviews for Northwoods Beef Stew

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MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 14, 2014

"I just had your stew ad it was not very good at all. I guess it must work for some. I would not ever eat it again. 1 star is too many."

MY REVIEW
Reviewed Dec. 13, 2014

"I grow and can my own tomatoes. I prefer to use them. Also agree no shrooms! Potatoes make it more a comfort food! Use a chuck roast and Kitchen Bouquet for a base. Make it in a pressure cooker!"

MY REVIEW
Reviewed Dec. 13, 2014

"the canned tomato soup spoiled it for me!!! stewed tomatoes would be a better choice.."

MY REVIEW
Reviewed Dec. 13, 2014

"This sounds wonderful, but would probably add a can of tomatoes and substitute potatoes for the mushrooms."

MY REVIEW
Reviewed Oct. 11, 2014 Edited Jan. 24, 2016

"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. *** I just made it again for my brother- & Japanese sister-in-law. I couldn't find any flour in their house, so I substituted cornmeal and guess what! It made it even better and my Japanese sister-in-law asked for seconds! What a compliment to this recipe! I'll make it that way from now on. This is probably my favorite stew recipe of all!"

MY REVIEW
Reviewed Jan. 15, 2013 Edited Dec. 15, 2014

"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!!!!"

MY REVIEW
Reviewed Dec. 4, 2012

"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.""

MY REVIEW
Reviewed Dec. 3, 2012

"Add some cut up potatoes and you have a good stew . It can be served over rice also ."

MY REVIEW
Reviewed Dec. 2, 2012

"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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Wine Pairings

Light-Bodied Red Wine

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