Northwoods Beef Stew Recipe

By dmscott52

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

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).