Slow Cooker Beef And Mushroom Stew

• 1/4 cup whole wheat flour
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• salt
• 2 pounds beef sirloin organic grass-fed, chopped into 1-inch chunks
• 1 tablespoon olive oil
• 1 pound sweet potatoes chopped
• 8 ounces sliced mushrooms assorted varieties
• 1 yellow onion large, chopped
• 1 cup sliced carrots
• 1 cup beef broth or vegetable broth, low-sodium
• 1/4 cup tomato paste
• 1/4 cup cooking sherry
• 1 tablespoon minced garlic
• 1 tablespoon cornstarch

1. Combine the whole-wheat flour, oregano and thyme in a small bowl with a pinch each of salt and pepper.
2. Place the beef in a zippered freezer bag and add the flour mixture - toss to coat.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the beef and cook for 2 to 3 minutes, stirring often, until browned.
5. Spoon the beef into the slow cooker using a slotted spoon then add the sweet potatoes, mushrooms, carrots and onion.
6. Whisk together the beef broth, tomato paste, cooking sherry and garlic in a small bowl.
7. Pour the mixture into the slow cooker and stir gently to combine.
8. Cover the slow cooker and cook on high heat for 5 to 6 hours or on low heat for 7 to 8 hours until the beef is cooked through and the vegetables tender.
9. During the last 30 minutes of cooking, whisk together the cornstarch with 1/4 cup of cooking liquid from the slow cooker.
10. Stir the mixture back into the slow cooker and cook until thickened.
11. Serve the stew hot with the gravy over steamed brown rice or whole-wheat noodles.

whole wheat flour, oregano, thyme, salt, beef sirloin organic, olive oil, potatoes, mushrooms, onion, carrots, beef broth, tomato paste, cooking sherry, garlic, cornstarch

Taken from www.yummly.com/recipe/Slow-Cooker-Beef-and-Mushroom-Stew-1285115 (may not work)