this is a modified recipe for beef boogie woogie, not sure why it is called that, it is basically beef stew. We LOVE stew especially in the winter and fall.
1 can cream of mushroom soup
1/2 c sherry cooking wine
1 to 2 tbsp emeril's essence
1/2 tsp dried thyme
2lbs stew meat
1 c. quartered mushrooms
1 c carrots rough chopped
2 bay leaves
how ever many different veggies you want to include
just enough beef broth or water to barely cover eveything in the pot
Brown beef in oil. Add wine to deglaze the pan scrapping up the brown bits. add the soup, thyme, veggies, other seasonings, bay leaves, extra water/broth and cook 2-3 hours or until veggies and beef are tender. I usually only add the veggies and extra broth after about an hour of cooking otherwise they get too mushy and I like them to be a bit crisp. I cook the beef and the seasonings and soup for awhile alone to let the flavors merge and the meat to tender up. This is very yummy! We love it.
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