Ingredients:

3 lbs. beef chuck stew meat (1 1/2 inch cubes)

2 (10.75 oz. each) cans CAMPBELL'S® Golden Mushrooom Soup

1 (8 oz.) pkg. sliced mushrooms

2 cups (4 oz.) FRENCH'S® French Fried Onions

1/3 cup FRENCH'S® Classic Worcestershire Sauce*

3/4 cup water

Directions:

SEASON meat with salt and pepper to taste. Brown meat in 2 tbsp. hot oil in large skillet. Transfer to 5-qt. slow cooker.

STIR soup, mushrooms, 1 cup French Fried Onions, Worcestershire and water into slow cooker.

COVER; cook on HIGH setting for 4 hours (or on LOW for 8 hours) until meat is tender. Serve over noodles and sprinkle with remaining onions. If desired, serve with a dollop of sour cream.