It can be served anytime, especially after work or on a busy day. You can start dinner in the morning before work, and it will be done when you are ready because it cooks for 8 hours.

1 ½ to 2 pounds stew meat

2 teaspoons Italian Seasoning

Salt and pepper to taste

2 cups beef broth 

1 cup sliced mushrooms, fresh is better

3 Tablespoons Worcestershire Sauce 

1 Tablespoon minced garlic

1 Tablespoon Dijon mustard

1 cup sour cream (full or reduced fat, your choice)

6 oz cream cheese (full-fat or reduced, your choice), softened and cut into cubes

4 Tablespoons corn starch mixed with ½ c beef broth or water

12 oz your choice short pasta (Cavatappi is our family favorite)

-Lightly grease the crockpot. 

-Add stew meat and sprinkle with Italian Seasoning, salt, and pepper to taste over the top. 

-Add mushrooms, beef broth, garlic, Dijon, and Worcestershire. 

-Cover and cook on low for 8 hours. 

-About 30 minutes before serving, stir corn starch or flour into ½ of the beef broth or water and stir the mixture into the crockpot. 

-Add cream cheese and sour cream to the crockpot and cook for another 20-30 minutes on high, stirring occasionally until cream cheese and sour cream are incorporated and the sauce is thickened. 

-While the sauce is thickening, cook the pasta according to the package. 

-Add salt and pepper to your taste if needed. 

-Stir in noodles. 

-Serve immediately and garnish with fresh cracked pepper and fresh thyme.

Serve the dish with a nice salad and some crusty french bread and butter. Along with your favorite Pinot Noir, Merot or even a Chardonnay.