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Classic Beef And Noodles


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  • 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


Servings 6


Step 1

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.

This recipe yields 6 servings.

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