Beef Boogie Woogie("Crock-Pot")
A hearty slow-cooked beef stew with savory mushroom and onion flavors, perfect for comforting family dinners and suitable for those who enjoy rich, savory dishes.
Ingredients
Instructions
- Whisk the condensed cream of mushroom soup, dry red wine, beefy onion soup mix, and dried thyme in a slow cooker until well blended.
- Add the beef chunks, baby carrots, and sliced shiitake mushrooms to the slow cooker.
- Stir until all ingredients are coated with the sauce mixture.
- Cover and cook on high for 4 hours or on low for 8 to 10 hours until the meat is very tender.
- Sprinkle with parsley before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a tablespoon of soy sauce to the sauce mixture. You can substitute the shiitake mushrooms with button mushrooms if needed. If you prefer a thicker sauce, mix in a cornstarch slurry during the last hour of cooking. Additionally, using a full-bodied wine can enhance the overall depth of the dish.
Serving Suggestions
Serve Beef Boogie Woogie over a bed of creamy mashed potatoes for a comforting meal. It also pairs beautifully with crusty bread or a side salad for a balanced dinner. For a heartier option, consider serving it alongside rice or quinoa. This dish is perfect for gatherings, much like Sue's Vegetable-Beef Soup, allowing for easy preparation and serving.
Storage & Reheating
Store leftover Beef Boogie Woogie in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of beef broth or water if it’s too thick. You can also reheat it in the microwave, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Boogie Woogie("Crock-Pot") contains roughly 280 calories, with 11g protein, 29g carbohydrates, and 12g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 516mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen beef chunks for this recipe?
Yes, you can use frozen beef chunks, but it's recommended to thaw them first for even cooking. If you choose to cook them from frozen, you may need to extend the cooking time slightly to ensure they reach the desired tenderness.
Can this recipe be made in an Instant Pot?
Absolutely! To adapt this recipe for an Instant Pot, use the sauté function to brown the beef first, then add the sauce ingredients and vegetables. Cook on high pressure for about 35 minutes and allow for a natural release for best results.
What if I don't have dry red wine?
If you don’t have dry red wine on hand, you can substitute it with beef broth or grape juice mixed with a dash of vinegar. This will maintain the moisture and flavor profile of the dish without compromising the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).