Crockpot recipes |
Classic Beef And Noodles |
2 pounds beef stew meat -- trimmed and cubed 1/4 pound mushrooms -- halved 2 tablespoons chopped onion 2 garlic cloves -- minced 1 teaspoon salt 1 teaspoon dried oregano 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon dried marjoram 1 bay leaf 1 1/2 cups beef broth 1/3 cup dry sherry 8 ounces sour cream 1/2 cup all-purpose flour 1/4 cup water 4 cups hot cooked noodles |
Combine beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram and bay leaf in slow cooker. Pour in beef broth and sherry. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Remove and discard bay leaf. If cooking on LOW, turn to HIGH. Stir together sour cream, flour and water in small bowl. Stir about 1 cup liquid from slow cooker into sour cream mixture. Stir mixture back into slow cooker. Cover and cook on HIGH 30 minutes or until thickened and bubbly. Serve over noodles. |