- In a 4-quart slow cooker, combine the meat, soup, onion, garlic, Worcestershire sauce, beef stock, wine, and black pepper.
- Cook on the low-heat setting for 8 hours, or on the high-heat setting for about 5 hours.
- Stir in the cream cheese just before serving.
- Serve over egg noodles.
|Prep Time: 10 minutes|
Cook Time: 6 or more hours
Container: 4-quart slow cooker
|-||1 pound beef stew meat, cubed|
|-||1 can condensed golden mushroom soup (10.75 ounce can)|
|-||1/2 cup yellow onion, chopped|
|-||1 clove garlic, minced|
|-||1 1/2 tablespoons Worcestershire sauce|
|-||1/2 cup beef stock|
|-||1/4 cup red wine (additional beef stock or water can be substituted)|
|-||1/2 teaspoon black pepper|
|-||4 ounces cream cheese|