Ingredients

The following ingredients have 6 Servings
  • 2 pounds beef stew meat (e.g., chuck) (, cut any large pieces into bite-sized pieces)
  • 1 medium yellow onion (, diced)
  • 2 cloves garlic (, minced)
  • 12 ounces fresh cremini or white button mushrooms (, cleaned and sliced)
  • 1 1/4 cup beef broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon dried thyme
  • 2 tablespoons cornstarch dissolved in 1/2 cup beef broth
  • 6 ounces cream cheese
  • 3/4 cup sour cream
  • 1/4 cup chopped fresh parsley
  • 10 ounces uncooked egg noodles (, cook according to package instructions and toss with some melted butter before serving)

Instruction

  • Layer the ingredients in the slow cooker. in the following order: Onions/garlic, mushrooms and beef.
  • In a small bowl, combine the broth, mustard, Worcestershire sauce, salt, pepper, onion powder and thyme. Pour over the beef in the slow cooker.  Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours or until the beef is tender.
  • About 20 minutes before it's done, add the beef broth/cornstarch mixture to the slow cooker and stir to combine. Cook until thickened.
  • Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley and heat through. Add salt, pepper and mustard to taste.
  • Serve over hot egg noodles.