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
- Mix cream of mushroom soup, wine, beefy onion soup mix and dried
thyme in slow cooker.
- Add meat, carrots, and mushrooms; and stir.
- 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