Slow Cooker Creamy Beef Stew
Ingredients:
- 2 pounds cubed stew meat
- 2 cans Condensed Golden Mushroom Soup
- 1 large onion, diced
- 2-4 tablespoons Worcestershire sauce
- 1/2 cup water
- 8 oz cream cheese
- Garlic Salt (around 1 teaspoon or to taste)
- Hot Paprika (to taste)
Instructions:
- Preparation:
- In the slow cooker, combine all ingredients except the meat and cream cheese.
- Stir the ingredients until well combined.
- Adding Meat:
- Add the cubed stew meat to the mixture and stir to coat the meat thoroughly.
- Slow Cooking:
- Cook on Low heat for approximately 8 hours.
- Cream Cheese Addition:
- Cut the cream cheese into cubes just before serving.
- Turn the slow cooker to High heat.
- Stir the cream cheese cubes into the stew until completely combined. You may need to cover and leave it for 10 minutes for the cheese to melt and incorporate properly.
- Optional: Freezing and Reheating:
- You can freeze the stew before adding the cream cheese. When reheating, do so on the stove, and add the cream cheese about 10 minutes before serving. The meat tends to become more tender after reheating.
This hearty and creamy beef stew recipe is convenient, especially for freezing and reheating, and it offers a delicious, comforting meal. Adjustments can be made according to personal preferences. Enjoy your flavorful stew!