North Woods Beef Stew
TOTAL TIME: Prep: 30 min. Cook: 8 hours
YIELD: 11 servings (2-3/4 quarts).
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
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 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.
-
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 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.
© 2024 RDA Enthusiast Brands, LLC