Slow Cooker Beef Stroganoff-ish Stew

This is adapted from this slow cooker beef stroganoff recipe and its comments. It came out a little more soupy than would have been quite proper for beef stroganoff, but that was fine because we were looking for a stew, rather than something to serve over noodles, anyway. And that's what this is.

Ingredients:
1 pound beef for stew
1 red onion, chopped
1 (10.5 oz) can condensed cream of mushroom soup
8 oz fresh chanterelle mushrooms
5-6 small new potatoes, unpeeled, cut into chunks
salt and pepper
1 tbsp dried chives
2 cloves minced garlic
1 tbsp Worcestershire sauce
1 cube beef bouillon
1/2 cup red cooking wine
1/4 cup water
1 tbsp flour
16 oz sour cream (could do with less)
1/2 cup chopped fresh parsley

1. Put the beef in the bottom of the slow cooker. Salt and pepper to taste.

2. Add the potatoes, onion, and mushrooms.

3. Add the mushroom soup, water, chives, garlic, W-shire sauce.

4. In a bowl or measuring cup, whisk the flour together with the cooking wine. Add to the pot.

5. Cover, cook on low for 5-6 hours.

6. Add sour cream and parsley, stir. Cook for another 45 min. to an hour.

7. Serve with rice.

Note on sour cream: The original recipe calls for 16 oz sour cream. That's what we did, and it tasted great. That much sour cream did, however, kind of dilute the awesome beef-mushroom taste that was going on before I added the sour cream. Next time I'll try only using half to two-thirds as much sour cream.

In any case, it's hardly a healthy meal, but it was really good. Especially with the fresh chanterelles. I'm sure other mushrooms would be good, too, but the chanterelles really hold their flavor nicely.