Categories: Beef, Main Dish, Slow Cooker

Ingredients

• 1 1/2 lbs lean stewing beef
• 1 tablespoon cooking oil
• 2 cups sliced fresh mushrooms
• 1/2 cup sliced green onion
• 2 cloves garlic , minced
• 1/2-1 teaspoon dried oregano
• 1/4 teaspoon salt , to taste
• 1/4-1/2 teaspoon dried thyme
• 1/4 teaspoon pepper , to taste
• 1 bay leaf
• 1 1/2 cups beef broth
• 1/3 cup dry sherry
• 1 (8 ounce) carton sour cream
• 1/3 cup all-purpose flour
• 1/4 cup water
• 4 cups hot cooked noodles
• chopped fresh parsley

Directions

1. In a large non-stick skillet, brown the stew meat in hot oil (do this in batches if necessary); drain well.

2. Add the mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf to a 4-quart slow-cooker.

3. Add in the stew meat.

4. Pour the beef broth and sherry over meat/vegetables.

5. Cover and cook on LOW for 7-8 hours.

6. Discard bay leaf.

7. Increase to heat to HIGH; in a small bowl, whisk the sour cream, flour, and water until smooth.

8. Stir one cup of hot liquid into the sour cream mixture.

9. Return all to slow cooker; stir well.

10. Cover and cook on HIGH for 30 minutes or until thick and bubbly; adjust seasoning to taste.

11. Serve meat, vegetables and sauce over hot cooked noodles.

12. Sprinkle fresh chopped parsley over the top.

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