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Boogie Woogie Beef


  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1/2 cup red wine
  • 1 envelope Lipton beefy onion soup mix
  • 1/2 teaspoon dried thyme
  • 2 pounds stew beef
  • 8 ounces fresh mushrooms, sliced
  • 8 ounces baby carrots


  1. Mix cream of mushroom soup, wine, beefy onion soup mix and dried thyme in slow cooker.
  2. Add meat, carrots, and mushrooms; and stir.
  3. Cook on HIGH for 4 hours, then on LOW for 4 hours, or just cook on LOW for about 8 to 10 hours.

Yield: 4 servings

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