Slow Cooker Beef and Noodles

I've been putting the slow cooker to good use lately.  It saves so much time and energy when you're busy.  It also keeps you from turning down those fast food lanes when you're running late from work-- dinner is already waiting for you at home!  This is a simple and delicious beef and noodle combination.  I hope you enjoy!

• 1 tbsp vegetable oil
• 2 lbs beef for stew meat, cut into 1-inch pieces
• 1/4 lb fresh mushrooms, sliced into halves
• 2 tbsp chopped onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp dried marjoram
• 1 bay leaf
• 1 1/2 cups beef broth
• 1/3 cup dry sherry
• 1 cup (8 oz) sour cream
• 1/2 cup flour
• 1/4 cup water
• cooked noodles

1. Optional: Heat oil in large skillet over medium heat until hot.  Brown beef on all sides.

2. Combine beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram, and bay leaf in the slow cooker.  Pour in broth and sherry.  Cover; cook on LOW 8-10 hours or HIGH 4-5 hours.  Remove bay leaf and discard.

3. Combine sour cream, flour and water in a small bowl.  Stir about 1 cup cooking liquid from slow cooker into sour cream mixture.  Add mixture to slow cooker; mix well.  Cook, uncovered, on HIGH for 30 minutes or until thickened and bubbly.  Serve over noodles.