Ingredients

  • 3 large carrots, cut into one inch pieces
  • 3 ribs celery , cut into one inch pieces
  • 1 large onion , cut into wedges
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3.5 pounds beef stew meat
  • 10.75 ounces tomato soup, canned
  • ½ cup beef broth OR red wine
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon Italian seasoning
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon beef bouilion granules
  • 1 tablespoon Worcestershire sauce
  • ½ pound baby portobello mushrooms, sliced
  • hot egg noodles

Directions

Place carrots, celery, and onion in crock pot. In a plastic bag combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Place beef over vegetables.
In a bowl, combine soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon, and W sauce. Pour over the meat.
Cover and cook on low for 8-10 hours, add mushrooms during the last hour. Serve over noodles.

Source

Servings/Yield