NORTH WOODS BEEF STEW
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
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
NORTHWOODS CHICKEN STEW
Steps:
- In a large pot with a cover, melt butter over low heat. Add onions and Northwoods seasoning. Cover and cook ten minutes. Stir, add carrots and potatoes, stir again, cover and cook another ten minutes. Add chicken pieces, vinegar, and sugar, cover and continue to cook over medium heat for twenty minutes, turning chicken over once or twice. Push the pieces to the side of the pot and stir in the flour until smooth. Add chicken stock and burgundy (if using), in a slow stream, stirring until smooth and blended, add bay leaves, cover and cook thirty minutes. Check and stir the stew occasionally, if it is bubbling away, reduce the heat a bit to a simmer. After the thirty minutes, take out the chicken and remove as much of the skin as possible. It is easier to remove the skin at this point than when it is raw, and it adds great flavor to the stew. At this point, if the top of the stew looks a bit oily, blot up the excess with a few paper towels. Add the chicken back to the pot. Stir in sour cream if desired. Season with pepper to taste. The stew is done at this point, but will stay warm until ready to eat. Comments: Northwoods seasoning comes from Penzey's Spices. You can use boneless skinless chicken breasts and cut down on the cooking time.
NORTHERN ITALIAN BEEF STEW
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
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
BEEF STEW - NORTHWOODS
Steps:
- 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.
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