Ingredients
3 large carrots, cut into 1-inch pieces3 celery ribs, cut into 1-inch pieces1 large onion, cut into wedges1/4 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper3-1/2 pounds beef stew meat1 can (10-3/4 ounces) condensed tomato soup, undiluted1/2 cup dry red wine or beef broth2 tablespoons quick-cooking tapioca1 tablespoon Italian seasoning1 tablespoon paprika1 tablespoon brown sugar1 tablespoon beef bouillon granules1 tablespoon Worcestershire sauce1/2 pound sliced baby portobello mushroomsHot cooked egg noodles
Preparation
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.
