| | Directions | - 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.
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Prep Time: 10 minutes
Cook Time: 6 or more hours
Container: 4-quart slow cooker
Servings: 4
|  | | Ingredients | | - | | 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 |
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