Northwoods Beef Stew

Name: Northwoods Beef Stew
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

17 ingredients

3 steps

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 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.
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 for 8-10 hours or until meat and vegetables are tender, adding mushrooms during the last hour. Serve with noodles.