Slow-Cooker Beef Stroganoff

You can use any type of beef stew meat for beef stroganoff. Beef stew meat is typically made from cuts of beef with tough connective tissue, such as chuck roast, rump roast or bottom round roast. The connective tissue breaks down and becomes tender when cooked in a slow cooker. Boneless beef chuck is the most common option and is also a less expensive cut than other types.

Browning the beef in a large skillet before putting it into the slow cooker adds depth of flavor and color to the finished dish. You can also brown the mushrooms and onion in the skillet for additional flavor. Just make sure to drain off the fat after browning the beef. After browning the beef, mushrooms and onion, deglaze the skillet with beef broth and sherry, scraping up any caramelized browned bits with a wooden spoon, then pour the flavorful broth into the slow cooker with the other ingredients.

We serve our beef stroganoff over hot cooked noodles, but you can serve it with brown rice, Garlic Mashed Red Potatoes, Creamy Mashed Cauliflower or Mashed Root Vegetables.

Additional reporting by Jan Valdez