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.
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
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Combine mushroom soup, broth, soup mix and thyme in slow cooker; mix well.
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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.
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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.