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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
  • Total Time
    Prep: 30 min. Cook: 8 hours
  • Makes
    11 servings (2-3/4 quarts)

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

  • 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 until meat and vegetables are tender, 8-10 hours, adding mushrooms during the last hour. Serve with noodles.
Nutrition Facts
1 cup: 285 calories, 10g fat (4g saturated fat), 90mg cholesterol, 582mg sodium, 15g carbohydrate (6g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable.

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Reviews

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Average Rating:
  • jeggle
    Nov 12, 2017

    We love this stew. Have made it several times. Easy to adjust to ingredients on hand. Today I'm using pork instead of beef, cream of mushroom soup instead of tomato, and bok choy instead of celery.

  • mumsay
    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.

  • rwippel
    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!

  • dugganb13
    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.

  • chinadoll2008
    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.

  • grandmab5
    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.

  • laureltornes
    Dec 15, 2014

    No comment left

  • p_lanter
    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.

  • Blakebryon
    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!

  • carrotop_f
    Dec 13, 2014

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