Slow Braised Beef Tips

2 lbs stew meat, cubed
1 tablespoon cornstarch
1 10.5 ounce can cream of mushroom soup
1/2 cup beef stock
1/2 cup sherry wine or whatever you have
4 cubes beef bouillon, crumbled
1 teaspoon onion powder
1 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pint cremini mushrooms, halved
1 large shallot, chopped
2 cloves garlic, smashed and chopped
2 sprigs fresh thyme leaves

Directions:
Preheat oven to 300 degrees.
Add cubed meat to dutch oven.
In a large bow, mix the cornstarch, cream of mushroom soup, beef stock, wine, beef bouillon, onion powder, paprika, salt and pepper together. Pour over meat.
Add mushrooms, shallot, garlic and thyme to mixture and stir to coat.  Cover and bake at 300 degrees for 2 1/2 -3 hours.
Do not open lit until done.