Northwoods Beef Stew Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 11
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1 tablespoon worcestershire sauce
- 2 tablespoons quick-cooking tapioca
- 1/4 teaspoon pepper
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon italian seasoning
- 1 can (10-3/4 ounces) condensed tomato soup undiluted
- hot cooked egg noodles
- 1/2 pound sliced baby portobello mushrooms
- 1/2 cup dry red wine or beef broth
- 1 tablespoon beef bouillon granules
- 3 large carrots cut into 1-inch pieces
- 3 celery ribs cut into 1-inch pieces
- 1 large onion cut into wedges
- 3-1/2 pounds beef stew meat
- Carbohydrate 38.9756560301958 g
- Cholesterol 35.5309090911083 mg
- Fat 2.75033273061165 g
- Fiber 1.83310646484175 g
- Protein 6.12674756648795 g
- Saturated Fat 0.584599565994151 g
- Serving Size 1 1 serving (165g)
- Sodium 225.5361571758 mg
- Sugar 37.142549565354 g
- Trans Fat 0.660251457507399 g
- Calories 213 calories
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 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). Originally published as Northwoods Beef Stew in Taste of Home Christmas Annual Annual 2010, p62 Nutritional Facts 1 cup (calculated without noodles) equals 285 calories, 10 g fat (4 g saturated fat), 90 mg cholesterol, 582 mg sodium, 15 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable. Print Add to Recipe Box Email a Friend
