Classic Beef and Noodles - Slow Cooker Recipe

2 pounds beef stew meat, trimmed and cut into cubes
1/4 pound mushrooms, sliced into halves
2 tablespoons chopped onion
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon black pepper
1/4 teaspoon dried marjoram leaves
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
1 (8-oz) container sour cream
1/2 cup all-purpose flour
1/4 cup water
4 cups hot cooked noodles

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 on 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.

*makes 8 servings