PHILLY Slow-Cooker Beef Stroganoff

1 pound cubed stewing beef

1 cup chopped onions

1 cup chopped mushrooms

½ cup beef broth

½ cup PHILADELPHIA Herb & Garlic Cream Cheese Spread

1 tablespoon flour

225 grams fettuccine, cooked, drained

Mix meat, onions and mushrooms in slow cooker.

Add broth; stir. Cover. Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).

Combine cream cheese spread and flour. Add to meat mixture just before serving; stir until cream cheese is completely melted and mixture is well blended. Add to hot pasta; toss to coat.