Best Northwoods Stew Recipes

NORTHWOODS CHICKEN STEW image

Number Of Ingredients 13

1 tablespoon butter
2 medium red onions, finely chopped
1 cup peeled carrots, sliced into coins (about three)
4 large potatoes, peeled and quartered
2 tablespoons Northwoods seasoning
2 whole Turkish bay leaves
1 roaster chicken, cut into pieces
1 teaspoon balsamic or red wine vinegar
1/4 teaspoon sugar
2 tablespoons flour
4 cups chicken stock (3 1/2 cups stock and 1/2 cup burgundy wine is nice
1/2 cup sour cream (optional)
freshly ground black pepper to taste or a pinch of cayenne red pepper

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.

BEEF STEW - NORTHWOODS image

Yield 11 servings

Number Of Ingredients 17

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 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.

NORTHWOODS STEW image

Number Of Ingredients 13

1 Tbsp butter
1 small onion, minced
3 - 4 Tbsp Northwoods seasoning
4 carrots, sliced
4 - 5 potatoes, peeled & cut into cubes
2 boneless, skinless chicken breasts - whole
1 tsp balsamic vinegar
1/4 tsp sugar
2 Tbsp flour
2 Bay leaves
3 1/2 cups chicken broth
1/2 cup red wine
Garlic, minced - to taste

Steps:

In a large pot, melt butter and sautee onion & garlic until soft and fragrant. Add Northwood seasoning and cook 1 more minute. Add carrots and potatoes. Cover and cook 5 more minutes. Add chicken, vinegar, and sugar. Cover and cook over medium heat for 15 minutes. Push all to the side of the pot and stir in flour until smooth. Add the bay leaves, then the chicken broth and wine. Stir. Cover, and simmer for 30 minutes. Take out the chicken and shred it. Put it back into the pot. Season with salt and pepper to taste. Let simmer 5 more minutes, then serve.

Northwoods Beef Stew Recipe image

Provided by @MakeItYours

Number Of Ingredients 18

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