Northwoods Stew Recipes

NORTH WOODS BEEF STEW

North Woods Beef Stew image

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. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 8h30m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 17

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

Steps:

Place the carrots, celery and onion in a 5-qt. slow cooker. In a bowl or shallow dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and turn 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 until meat and vegetables are tender, 8-10 hours, adding mushrooms during the last hour. Serve with noodles., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 285 calories, Fat 10g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 582mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

NORTHERN ITALIAN BEEF STEW

Northern Italian Beef Stew image

This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.

Provided by Karen Barris Calabro

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h50m

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 pounds lean top round, trimmed and cut into 1-inch cubes
2 large sweet onions, diced
2 cups large chunks of celery
4 large carrots, peeled and cut into large rounds
1 pound crimini mushrooms, sliced
2 tablespoons minced garlic
2 cups dry red wine
4 large tomatoes, chopped
1 ½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon dried sage
1 quart beef stock
2 cups tomato sauce

Steps:

Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 34.4 g, Cholesterol 102 mg, Fat 10.2 g, Fiber 7.2 g, Protein 49.9 g, SaturatedFat 2.7 g, Sodium 500.5 mg, Sugar 11.3 g

FISH STEW

Fish Stew image

This is an easy fish stew popular in Eastern North Carolina that goes especially well with cornbread. The cracked egg over the top and the tomato soup are optional, but sure delicious in this stew!

Provided by RAINLOVER1

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 (15 ounce) can mackerel, undrained
1 (10.75 ounce) can tomato soup (not condensed)
4 potatoes, sliced
1 onion, sliced
red pepper flakes (to taste)
1 egg

Steps:

Place undrained mackerel, tomato soup (if using), potatoes, onion, and red pepper flakes in a medium stock pot. Add just enough water to cover.
Bring to a boil over medium-high heat, reduce to a simmer, and cook 30 minutes, or until potatoes are tender.
Break the egg over the stew, if desired, and serve.

Nutrition Facts : Calories 338.7 calories, Carbohydrate 40.9 g, Cholesterol 117.9 mg, Fat 7.3 g, Fiber 5.4 g, Protein 27.2 g, SaturatedFat 2.2 g, Sodium 393.7 mg, Sugar 3.3 g

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