YIELD Makes 6 to 8 servings
|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 black pepper|
|1/8||teaspoon dried thyme|
|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|
|4||cups hot cooked noodles|
Slow Cooker Directions
- Heat oil in large skillet over medium-high heat. Add beef; cook and stir until brown. Drain fat.
- 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.
- 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.
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Penne with Tomatoes and Pine Nuts from Hunt's combines penne pasta, onion, garlic and whole tomatoes with basil in a simple but classic dish. It makes a great weeknight meal that the whole family will enjoy.