YIELD Makes 6 to 8 servings

INGREDIENTS

1 tablespoon vegetable oil
2 pounds beef for stew, cut into 1-inch pieces
1 jar (4 ounces) sliced mushrooms, drained
1/4 cup minced onion
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon dried thyme
1 bay leaf
1 can (14-1/2 ounces) beef broth
1/3 cup cooking sherry
1 container (8 ounces) sour cream
1/2 cup all-purpose flour
1/4 cup water
4 cups hot cooked noodles

PREPARATION:

Slow Cooker Directions

  1. Heat oil in large skillet over medium-high heat. Add beef; cook and stir until brown. Drain fat.
  2. Place beef, mushrooms, onion, garlic, salt, pepper, thyme and bay leaf in slow cooker. Add beef broth and sherry. Cover; cook on LOW 8 to 10 hours. Remove and discard bay leaf.
  3. Increase heat to HIGH. Combine sour cream, flour and water in small bowl. Stir about 1 cup of hot liquid into sour cream mixture. Stir mixture into slow cooker. Cover; cook on HIGH 30 minutes or until thickened and bubbly. Serve over noodles.
This recipe appears in: Beef
You Might Also Like
Spicy Sausage Popover Pizza

You don't have to dial the local pizzeria any more. Check out these delicious pizza recipes and make your own pizza pies from home.

Chicken Tetrazzini

Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.

search recipes
Don't Miss