do not have to brown beef/onions ahead of time, but doing
this adds a lot of flavor. If you decide not to do this
step, place ingredients into slow cooker, but whisk flour
into stock before adding it to slow cooker.)
1. Heat oil
in large cast-iron skillet over medium-high heat. Add beef
and onion and cook until beef is browned on all sides and
onion is softened about 7 minutes.
flour over all and stir to coat beef and onion. Cook about 1
minute. Add sherry, Worcestershire and stock. Bring to boil,
scraping up all the browned bits from the skillet. Remove
from heat and carefully pour all into slow cooker.
3. Stir in
mushrooms, mustard, dill and bay leaf. Cover and set slow
cooker to low. Cook 6 to 8 hours.
4. About 5
minutes before serving, stir in sour cream. Serve over
cooked rice, mashed potatoes or egg noodles.