I'm following a recipe for Beef Stroganoff in a slow cooker. The recipe does not say whether I should cook the stewing beef at all before adding it to the slow cooker.
I tend to thoroughly brown meat for things like chili or adding it to stir-fry, but should I be doing this for stroganoff*? Or should I add it to the slow cooker raw?
*The question of 'how much browning' is mostly answered here, though if Stroganoff is different enough from stew to make a difference, please answer as such.