Serves: 6
Prep: 30 minutes
Cook:  8-10 hours (low) or 4-5 hours (high) + 30 minutes (high)

1¼	pounds stew meat
2	teaspoons canola oil
2½	cups fresh mushrooms, sliced
1	bay leaf
2	cloves garlic, minced
½	teaspoon dried oregano
¼	teaspoon salt
¼	teaspoon dried thyme
¼	teaspoon black pepper
1½	cups beef broth
¼	cup dry sherry
8	ounces sour cream
¼	cup all-purpose flour
¼	cup water

1. Cut up any large pieces of meat.  Brown meat in oil in large skillet over medium-high heat.  Drain off fat.
2. In slow cooker combine mushrooms, bay leaf, garlic, oregano, salt, thyme black pepper and browned meat.  Pour broth and sherry over mixture in cooker.
3. Cover and cook on low for 8 to 10 hours, or high for 4 to 5 hours.  Remove and discard bay leaf.
4. Turn cooker to high.  Combine sour cream, flour and water in bowl.  Stir about 1 cup of broth into sour cream mixture.  Add sour cream mixture to slow cooker.  Stir to combine.   Cover and cook 30 minutes or until thickened and bubbly.  Serve over egg noodles or zucchini noodles.

Per Serving: 389 cal., 26 g fat (12 g sat. fat), 102 mg chol., 357 mg sodium, 204 mg pot., 9 g carb., 2 g sugar, 1 g fiber, 24 g pro.