Recipe - Crockpot Beef Stroganoff

It seems I go in spurts - sometimes I love my crockpot and sometimes I don't use it for months. Here's a recipe I made for lunch tomorrow and it smells so good. I did have a little taste and this is a recipe worth sharing. I buy chuck roasts when they're on sale and I chop them up to make stew meat. That way I can cut away the fat I don't want and I feel like I'm getting better stew meat. Crockpot Beef Stroganoff 1-1/2 pounds beef stew meat (I used a cut up chuck roast) 1 T. oil 2 cups sliced mushrooms 1 medium onion, sliced 2 cloves garlic, minced 1/2 tsp. oregano 1/4 tsp. salt 1/4 tsp. thyme 1/4 tsp. black pepper 1 bay leaf 1 can beef broth 1/3 c. dry sherry 1 - 8 oz. carton sour cream 1/3 c. all purpose flour 1/4 c. cold water fresh parsley 1. Brown the stew meat in the oil. Drain on paper towels. 2. Combine mushrooms, onion, garlic, oregano, salt, thyme, pepper and bay leaf in crock pot. Add stew meat. Pour broth and sherry over all. 3. Cover and cook on low heat for 8 - 10 hours. 4. Remove bay leaf. Turn to high heat. In a medium bowl, whisk sour cream, flour and water til smooth. Stir about 1 cup of the hot liquid into the sour cream mixture. Return all to the slow cooker. Stir. Cover and cook an dditional 30 minutes. Sprinkle with parsley. 5. Serve over cooked noodles.