Ingredients:

2 pounds stew meat cut into bite size pieces

8 ounces sliced white mushrooms

1 sweet onion diced

2 teaspoons minced garlic

1 cup beef broth

1/2 cup white cooking wine (dry)

1½ tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

2 teaspoons Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons cornstarch (toppings)

1/2 cup beef broth (toppings)

1 cup sour cream (toppings)

8 ounces cream cheese softened and cubed (toppings)

12 ounces wide egg noodles cooked to package instructions (toppings)

Directions:

1. Add all ingredients through black pepper to the Slow Cooker. Stir to combine. Cover and cook on low for 8-9 hours.

2. About 30 minutes before serving, make a slurry out of cornstarch and broth by whisking together in a small bowl (a fork works great for this).

3. Add cornstarch slurry, sour cream, and cream cheese to Slow Cooker. Stir to combine. Turn Slow Cooker to HIGH and cook for an additional 30 minutes. Serve over warm noodles.

Bon Appetit!