Now that winter is in full swing, our first storm of the year was a Blizzard, I have been craving hearty one-pot meals.  This recipe was adapted from Better Homes and Gardens: Crockery Cookbook.  You see, I had trouble getting up for work this morning after a 11-day vacation, so the crockpot assembly didn't happen as planned. But that wasn't an issue after all, this came together nicely on the stove, and didn't take too long either.

Heat a dutch oven on medium-high.  In the meantime, coat beef with flour, salt and pepper.  Once dutch oven is hot, add oil.  Once the oil is hot, add beef, bay leaf, thyme and oregano.  Cook meat until browned on all sides. Remove meat from pan. 

Add mushrooms, onion and garlic to the dutch oven and cook,  approximately 5-7 minutes, stirring occasionally until they begin to brown.  Add salt and pepper as desired, but wait for the mushrooms to begin browning before adding salt.

Lower heat to medium-low.  Add cook meat, beef stock and sherry to the dutch oven.  After liquid is added, scrape the brown bits up from the bottom of the dutch oven using a wooden spoon.  Let simmer uncovered for 15-20 minutes, until the liquid begins to thicken.  Remove bay leaf.

Lower heat to low.  Add sour cream.  Once incorporated, continue to heat on low to thicken liquid approximately 3 minutes..  Then shut off heat and allow to sit 5 minutes and remove bay leaf before serving.  Serves 4.

I serve this over yolk free wheat egg noodles.

Crockpot Instructions (added April 12, 2011):

You will not use oil for this method.

Put beef, seasonings, mushrooms, onion, garlic, beef stock and sherry in crockpot.  Cook on low 8-10 hours. 

About 30 minutes before you are ready to serve, mix sour cream and flour together.  Stir into crockpot.  Turn crockpot to high, cover and cook 30 minutes.  Remove bay leaf before serving.  Serves 4.

I serve this over yolk free wheat egg noodles.