Beef Stroganoff - slow cooker

• 2 pounds beef stew meat (already cubed)
• ½ cup all purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 bottle (or can) dark beer or one can beef broth
• 1 chopped onion
• 2 cloves chopped garlic
• vegetable oil
• 1 bag egg noodles
• 1 cup French onion dip
• 1 pint mushrooms (optional)
• 1 bag frozen peas (optional)

Heat about 2 tablespoons oil in skillet. When hot, toss in diced onion and garlic. Cook until translucent. Dump into slow cooker. Fill ziplock bag with flour, salt and pepper, toss in meat and shake until well coated. Dump 1/2 bag into skillet (add 1 tablespoon more oil if necessary) brown meat on all sides (about 6-8 minutes). Toss into slow cooker. Repeat with the other half bag of meat. Pour about ¼ of the bottle of beer into skillet to deglaze the meat/flour bits from bottom of pan. Scrape into slow cooker, then add rest of beer and mushrooms to slow cooker. Cover and cook on low for 6 to 8 hours. Gravy should be thick and meat tender. Add peas, salt and pepper to taste. Prepare noodles per directions. Just before serving add sour cream to slow cooker, mix. Add noodles to slow cooker and mix or put them on the plate and spoon stroganoff mixture over the noodles.