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. ---------------------------------------------------------------------------
Nutrition
Ingredients
