A delicious, hearty dish for a cool night!
For this you will need:
2 lbs stew meat
2 teaspoons Italian seasoning
salt and pepper to taste
2 cups beef broth
3 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon Dijon mustard
1 cup sour cream
6 oz. cream cheese, cut into 1″ cubes, softened
4 tablespoons corn starch + 1/2 cup beef broth
12 oz. short pasta noodles, cooked (egg noodles, penne, macaroni, or spiral all work well)
Place a liner in your slow cooker, then add the stew meat, sprinkle the Italian seasoning, add the salt and pepper to taste over the top. Add the beef broth, garlic, Dijon mustard, and Worcestershire sauce.
Cover and cook on low for 8-9 hours.
About 30 minutes before serving, stir corn starch into 1/2 a cup of beef broth and stir mixture into slow cooker. Add cream cheese and sour cream to slow cooker, then cook another 20-30 minutes on high. Stir occasionally, until cream cheese and sour cream are incorporated and the sauce is thickened.
Taste, add salt and pepper to your personal taste if needed, and stir in the noodles. Serve immediately.