Beef Boogie Woogie

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I stole this recipe for Beef Boogie Woogie from a cookbook called Favorite Brand Name Recipes: Slow Cooker. This is a tasty beef stew with a weird name. Chopped beef, carrots and mushrooms cook in a slow cooker. A cooking sauce made with cream of mushroom soup and dried onion soup helps soften and season the meat while cooking. This recipe for Beef Boogie Woogie stew can be served over egg noodles or mashed potatoes.

Did you know? Americans each eat about sixty-five pounds of beef a year, which is a lot, but is down considerably from the ninety-five pounds a year we ate in 1980, the decrease is due to healthier eating.² (see more trivia in the Trivia tab)

Combine 1 can (10 ¾ oz) condensed cream of mushroom soup, ½ cup chicken broth, 1 package (1 oz) dry onion soup mix and ½ tsp dried thyme in a bowl.

Mix well and set aside. Place 2 pounds lean beef for stew, 2 cups sliced carrots and 8 oz sliced mushrooms in a slow cooker.

Pour reserved sauce on top.

Stir until evenly coated.

Cover; cook on HIGH 4 hours or on LOW 8 to 10 hours or until meat is tender.

During last 30 minutes of cooking, cook egg noodles on stove top and toss with parsley.

Serve beef boogie woogie stew over noodles.

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Beef Boogie Woogie

This is a tasty beef stew with a weird name. Chopped beef, carrots and mushrooms cook in a slow cooker. A cooking sauce made with cream of mushroom soup and dried onion soup helps soften and season the meat while cooking. This recipe for Beef Boogie Woogie can be served over egg noodles or mashed potatoes.

Course Beef, Entree
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 people

Ingredients

  • 1 can (10 ¾ oz) condensed cream of mushroom soup
  • ½ cup chicken broth
  • 1 package (1 oz) dry onion soup mix
  • ½ tsp dried thyme leaves
  • 2 pounds lean beef for stew
  • 2 cups baby carrots
  • 8 oz mushrooms sliced

Instructions

  1. Combine mushroom soup, broth, soup mix and thyme in slow cooker; mix well.
  2. Add remaining ingredients and stir until evenly coated. Cover; cook on HIGH 4 hours or on LOW 8 to 10 hours or until meat is tender.
  3. Serve over noodles or with mashed potatoes. Sprinkle with parsley.

Recipe Notes

Spray the slow cooker with non-stick spray then place the meat, carrots and mushrooms in the slow cooker, and then pour the wet ingredients on top then stir to combine. This prevents splashing on the sides of the slow cooker which could cause burning of the sauce that splashed on the sides. You can prep the veggies and meat the night before, and keep them in the refrigerator in a plastic bag. I serve over cooked egg noodles that I toss with parsley. The final product is very liquidly, you can thicken the sauce if desired, with a slurry made from cornstarch and water.