🥗 Ingredients

2 lbs (~900g) stew meat
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
1/2 onion, chopped
1/2 cup beef broth (for the cook)
1/2 packet (about 1.5 tbsp) dry onion soup mix
1 tbsp Worcestershire sauce
1 block (~225g / 8 oz) cream cheese
2-3 dollops sour cream (~1/2 cup)
Egg noodles OR mashed potatoes, for serving

--- Mushroom soup substitution (replacing 2 cans of Campbell's Golden Mushroom Soup) ---
6 tbsp mushroom soup powder (e.g. Osem / Knorr instant mushroom soup)
1 1/2 cups warm beef broth or water (for reconstituting the powder)
1 tbsp tomato paste (mimics the 'golden' tomato note Campbell's has)

👨‍🍳 Instructions

1. Drop 2 lbs of stew meat into the slow cooker. Season with salt, pepper, and garlic powder.
2. Add the chopped 1/2 onion.
3. Make the mushroom-soup substitute: in a bowl, whisk 6 tbsp mushroom soup powder with 1 1/2 cups warm beef broth and 1 tbsp tomato paste until smooth and thick. Pour over the meat.
4. Add 1/2 cup additional beef broth, 1/2 packet onion soup mix, and 1 tbsp Worcestershire sauce.
5. Stir everything together. Lid on, slow cooker on LOW for 4-6 hours, until meat is fork-tender.
6. Drop in the block of cream cheese and the sour cream. Stir until fully melted and silky.
7. Serve over egg noodles or mashed potatoes.

Note: The original recipe uses 2 cans of Campbell's Golden Mushroom Soup. We don't get that here, so step 3 reconstructs the equivalent using mushroom soup powder + beef broth + a touch of tomato paste. Result is the same thick, savory, mushroomy base.