Beef Boogie Woogie("Crock-Pot") - cooking recipe

Ingredients

1 can condensed cream of mushroom soup
1/2 c. dry red wine
1 pkg. beefy onion soup mix
1/2 tsp. dried thyme
2 lb. lean beef chunks for stew
8 oz. baby carrots (2 c.)
8 oz. shiitake (without stems) or white mushrooms

Preparation

Whisk mushroom soup, wine, soup mix and thyme in slow cooker until well blended. Add remaining ingredients and stir until everything is coated. Cover and cook on high 4 hours or on low 8 to 10 hours (until meat is very tender). Sprinkle with parsley.