Ingredients

• 1 1/2 pounds cubed beef stew meat
• salt and ground black pepper to taste
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup water
• 1 tablespoon dried chives
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 cube beef bouillon
• 1/2 cup red wine
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package sliced fresh mushrooms
• 4 ounces cream cheese
• 1/2 cup chopped fresh parsley

Instructions

1. Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon.
2. Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
3. Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.