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
-
In a large non-stick skillet, brown the stew meat in hot oil (do this in batches if necessary); drain well.
-
Add the mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf to a 4-quart slow-cooker.
-
Add in the stew meat.
-
Pour the beef broth and sherry over meat/vegetables.
-
Cover and cook on LOW for 7-8 hours.
-
Discard bay leaf.
-
Increase to heat to HIGH; in a small bowl, whisk the sour cream, flour, and water until smooth.
-
Stir one cup of hot liquid into the sour cream mixture.
-
Return all to slow cooker; stir well.
-
Cover and cook on HIGH for 30 minutes or until thick and bubbly; adjust seasoning to taste.
-
Serve meat, vegetables and sauce over hot cooked noodles.
-
Sprinkle fresh chopped parsley over the top.