Northwoods Beef Stew

By Addie

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 mushrooms
• Hot cooked egg noodles

Preparation

Step 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.

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).
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REVIEW:



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!