1-2 lb Pasture to Plate Co. stew meat. I prefer 2.
2 teaspoons vegetable oil
2 1/2 cups sliced fresh mushrooms
1/2 cup sliced green onions (4) or 1 medium chopped onion
1 bay leaf
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 1/2 cups low sodium beef broth
4 cups dry sherry
1 8oz carton light sour cream
1/3 cup all purpose flour
1/4 cup water
egg noodles or zuchinni noodles for serving
In a large skillet cook stew meat in hot oil over medium heat until browned. Set meat aside. I am known to forget to get the meat out of the freezer if this is you too, throw the fozen stew meat into the slow cooker in the next step.
In a large slow cooker combine mushrooms, green onions, bay leaf, garlic, oregano, salt, thyme, and pepper. Add stew meat. Pour broth and sherry over mixture in slow cooker.
Cover and cook on low heat for 8 hours or on high for 4 hours. Remove bay leaf and discard.
If using low heat setting turn to high heat setting. In a medium bowl stir together sour cream, flour and the water until smooth. Gradually stir about 1 cup of the hot broth from the slow cooker into sour cream mixture. Return sour cream mixture to slow cooker and stir to combine. Cover and cook for about 30 minutes more or until thickened and bubbly.
Serve over egg noodles or sauteed zucchini noodles.
Makes aproximately 6 servings