Beef Stroganoff, crock pot

1-1/2  lb.		beef sirloin tip, cut into 1" cubes
16  oz.		baby carrots
1  cup		onions, chopped
3		cloves garlic,s minced
1/2  tsp.		dried oregano leaves
1/2  tsp.		salt
1/10  oz.		dried thyme leaves
1/8  tsp.		pepper
1  tsp.		bay leaf
1-1/2  cups		beef broth
8  oz.		carton sour cream
1/4  cup		flour
1/4  cup		water
3  cups		Egg Noodles-Cooked

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Combine everything except sour cream, flour, and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf.
Combine sour cream, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly.

Serve over hot cooked egg noodles.