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Submitted by: Shelly Smith from Dana, IN
Originally shared on the web 02/22/2011

2 lbs. stew beef, cubed
salt and pepper to taste
2 10-3/4 oz. cans cream of mushroom soup
3 T. Worcestershire sauce
3-oz. pkg. cream cheese, cubed
16-oz. container sour cream
cooked rice or noodles

Place beef in a slow cooker; sprinkle with salt and pepper. Pour soup over top; add Worcestershire sauce. Cover and cook on low setting for 8 to 10 hours. Stir in cream cheese and sour cream 30 minutes before serving. Serve over rice or noodles. Serves 6 to 8.