Northwoods Beef Stew

• 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

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.

carrots, celery, onion, allpurpose, salt, pepper, beef stew meat, tomato soup, red wine, tapioca, italian seasoning, paprika, brown sugar, beef bouillon granules, worcestershire sauce, baby portobello mushrooms, egg noodles

Taken from www.tasteofhome.com/recipes/northwoods-beef-stew/ (may not work)