January should be declared "Crock Pot Month." Though I use it year-round, I especially enjoy crock pot meals in the winter. This is an easy and delicious one. The cream cheese makes it so delicious.
2 lbs. stew beef, cut into bite-sized chunks
1 large onion, chopped
2-4 T. worcestershire sauce
2 cans golden mushroom soup
1/2 cup water (more or less depending on your crockpot)
2 tsp. garlic salt
8 oz. mushrooms, sliced (opt.)
1 8 oz. pkg. Cream Cheese
Mix all but cream cheese together in the crockpot and cook on low 8 hours. A half hour before serving, cut up the softened cream cheese and add. Stir and heat until melted and creamy. Serve over noodles or mashed potatoes, or, as shown here, over my baked noodles.