- 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
"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."
"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!"
"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."
"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."
"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."
"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."
"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!"
"the canned tomato soup spoiled it for me!!! stewed tomatoes would be a better choice.."
"This sounds wonderful, but would probably add a can of tomatoes and substitute potatoes for the mushrooms."
"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!"