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
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