Servings: 8

2 tsp. beef bouillon granules 2 tsp. beef bouillon granules
1 cup boiling water 1 cup boiling water
1 10¾ oz. can cream of mushroom soup, undiluted 1 10¾ oz. can cream of mushroom soup, undiluted
2 4½ oz. cans sliced mushrooms, drained 2 4½ oz. cans sliced mushrooms, drained
1 large onion chopped 1 large onion chopped
3 cloves garlic, minced 3 cloves garlic, minced
1 Tbsp Worcestershire sauce 1 Tbsp Worcestershire sauce
1-1½ lb. beef stew meat 1 to 1½ lb. beef stew meat
2 Tbsp. veg. oil 2 Tbsp. veg. oil
1 8 oz. pkg. cream cheese, cubed 1 8 oz. pkg. cream cheese, cubed
hot cooked noodles hot cooked noodles

In a small cooker, dissolve bouillon in water.
Add soup, mushrooms, onion, garlic, and Worcestershire sauce.
In a skillet brown the stew meat in oil.
Transfer to the slow cooker.
Cover and cook on low 7 to 8 hours or until the meat is tender.
Stir in cream cheese until smooth.
Serve over hot noodles.