Slow Cooker Beef Stroganoff

1 1/2 pounds beef stew meat, cut into 3/4 inch cubes
1 tablespoon oil

2 cups sliced fresh mushrooms
1/2 cup sliced green onions
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups beef broth
1/3 cup sherry

1 8 ounce carton dairy sour cream
1/2 cup all purpose flour
1/4 cup water

Hot cooked noodles

1. In a large skillet brown beef in hot oil.  Drain off fat.

2. In a 3 1/2 quart slow cooker combine beef, mushrooms, onions, garlic, oregano, salt, thyme, pepper and bay leaf. Pour beef broth and sherry over all.

3. Cover; cook on low heat for 8 hours or on high heat for 4 hours.  Discard bay leaf.

4. If using low heat setting, turn to high heat setting.  Mix together sour cream, flour, and water in a medium bowl. Stir about 1 cup of the hot liquid into the sour cream mixture. Return all to Cooker; stir to combine. Cover and cook on high heat setting for 30 minutes or until thickened.

5. Serve over hot cooked noodles. Serves 6.