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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 11 |
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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. 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 king arthur unbleached 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. Yield: 11 servings (2-3/4 quarts).
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