Salt and pepper meat. Dredge in flour. Heat oil in large skillet. Brown meat on all sides. Remove meat from skillet and set aside. Add mushrooms and onions to skillet and sautè for about 5 minutes. Add the garlic and sautè another 2 minutes. Place meat, onions and mushrooms in the bottom of crockpot.
Combine soy sauce, tomato paste, oregano, marjoram, bay leaf and beef broth. Pour over meat. Place lid on crockpot and cook at your preferred temperature, high or low, for the allotted time.
When meat is tender, remove from crockpot and keep warm. Combine sour cream, flour and water in a small bowl. Stir a 1/2 cup of slow cooker liquid into sour cream mixture. Add mixture to slow cooker. Add wine. Cook, uncovered, on high for about 30 minutes, stirring occasionally, until gravy is thickened. Serve over warm noodles topped with a sprinkle of fresh dill. This slow cooker beef stroganoff pairs well with a spinach salad topped with bacon bits and Italian dressing.