Nutrition per serving may change if servings are adjusted.
1¼ pounds beef stew meat
2 teaspoons vegetable oil
2½ cups sliced fresh mushrooms
½ cup sliced green onions (4) or chopped onion (1 medium)
1 bay leaf
2 cloves garlic, minced
½ teaspoon dried oregano, crushed
¼ teaspoon salt
¼ teaspoon dried thyme, crushed
¼ teaspoon black pepper
1½ cups 50% less sodium beef broth
¼ cup dry sherry
1 (8 ounce) carton light sour cream
⅓ cup all-purpose flour
¼ cup water
Sauteed zucchini "noodles" or hot cooked whole-wheat pasta
Snipped fresh parsley or basil (optional)
Cut up any large pieces of meat. In a large nonstick skillet cook half of the meat in hot oil over medium-high heat until brown. Using a slotted spoon, remove meat from skillet. Repeat with the remaining meat. Drain off fat. Set meat aside.
In a 3½- or 4-quart slow cooker combine mushrooms, green onions, bay leaf, garlic, oregano, salt, thyme, and pepper. Add meat. Pour broth and sherry over mixture in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.
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 into sour cream mixture. Return sour cream mixture to cooker; stir to combine. Cover and cook about 30 minutes more or until thickened and bubbly. Serve over sauteed zucchini and, if desired, sprinkle with parsley.