Crock Pot Beef and Noodles

 

Ingredients:

 


 

·        1 lb beef stew meat—trimmed and cubed

·        1 onion, chopped

·        2 tsp minced garlic

·        1 tsp salt

·        ½ tsp black pepper

·        1 tsp oregano

·        ¼ tsp marjoram

·        1 bay leaf (optional)

·        1 can beef broth (1 ½ cups)

·        1/3 cup dry sherry (cooking sherry)

·        1 cup chopped carrots (or whole baby carrots)

 

 

  

 

·        8 oz. sour cream

·        ½ cup flour

·        ¼ cup water

 

·        4 cups hot cooked egg noodles (one 12oz bag medium egg noodles)


 

 

Directions

1.     Combine the first column of ingredients in the crock pot.

2.     Cook on low 8-10 hours or on high for 4-5 hours.

When you’re 20 minutes away from eating:

3.     Begin cooking the egg noodles according to package directions

4.     Remove bay leaf.  Turn cooker on high.

5.     Stir together sour cream, flour, and water in small bowl.

6.     Stir about 1 cup of liquid from cooker into sour cream mixture.

7.     Stir mixture back into slow cooker.

8.     Cover and cook on high until thick and bubbly (usually the same amount of time it takes for the noodles to cook).

9.     Add the drained noodles to the crock-pot, stir and serve.