North Woods 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
Can you freeze North Woods Beef Stew?
Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
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
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1Place the carrots, celery and onion in a 5-qt. slow cooker. In a bowl or shallow dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Place beef over vegetables.
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2In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top.
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3Cover and cook on low until meat and vegetables are tender, 8-10 hours, adding mushrooms during the last hour. Serve with noodles.
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