Slow Cooker Stroganoff with Grassfed Beef Stew Meat

Grassfed beef stroganoff recipe in slow cooker

I usually use sirloin steak for making stroganoff, but this time I tried using a package of Svec's stew meat. Not only did I save myself the work of cutting up the meat, but stew meat is a more affordable cut than sirloin steak. Win, win!

Slow Cooker Stroganoff with Grassfed Beef Stew Meat

1 T. oil
1 lb grassfed beef stew meat from Svec Farm
1/2 onion, chopped
3 mushrooms, sliced
3/4 cup beef broth
1 T. dijon mustard
3/4 tsp salt
1/8 tsp pepper
1 cup sour cream

Heat a large cast iron skillet. Meanwhile, pat meat dry with paper towels. When the skillet is hot, add 1 T. oil. Sear the meat on all sides until browned. Transfer meat to a slow cooker. (See photo below.)

Add onions and mushrooms to the skillet and saute until they begin to carmelize around the edges (they do not need to soften). Transfer the onions and mushrooms to the slow cooker. (See photo below.)

(Tip for easily cleaning cast iron: Add water to the cast iron skillet while it is still hot and immediately scrape the brown crusty stuff as the hot water releases it from the cast iron. Then dump the water out and dry with paper towels.)

Add the beef broth, mustard, salt, and pepper to the slow cooker and stir. Cook on low for 8 hours, or until the meat is tender. Turn the slow cooker off and stir in 1 cup sour cream. Serve over pasta or mashed potatoes.