IngredientsFor the Beef2½–3 pounds beef cubed steaks (about 10–12 pieces)1½ teaspoons kosher salt1 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon smoked paprika2 tablespoons olive oil (optional, for browning)For the Gravy1 large onion, thinly sliced8 ounces mushrooms, sliced (optional)3 cloves garlic, minced2 cups low-sodium beef broth1 packet (1 ounce) onion soup mix1 tablespoon Worcestershire sauce1 tablespoon soy sauce1 teaspoon Dijon mustard1 teaspoon dried thyme½ teaspoon dried rosemary2 tablespoons cornstarch2 tablespoons cold waterFresh chopped parsley, for garnishInstructionsStep 1: Season the BeefPat the cubed steaks dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.Step 2: Brown the Steaks (Optional)Heat olive oil in a large skillet over medium-high heat. Sear the steaks for about 2 minutes per side until lightly browned. This step adds extra flavor but can be skipped if you’re short on time.Step 3: Prepare the Slow CookerArrange the sliced onions and mushrooms in the bottom of the slow cooker. Add the minced garlic over the vegetables.Step 4: Make the GravyIn a medium bowl, whisk together the beef broth, onion soup mix, Worcestershire sauce, soy sauce, Dijon mustard, thyme, and rosemary until well combined.Step 5: Slow CookLayer the cubed steaks over the onions and mushrooms. Pour the gravy mixture evenly over the meat.Cover and cook:Low: 6–8 hours (recommended)High: 3–4 hoursThe beef should become incredibly tender and easy to cut with a fork.Step 6: Thicken the GravyAbout 20–30 minutes before serving, whisk together the cornstarch and cold water to make a slurry. Stir it into the slow cooker, cover, and cook on HIGH until the gravy thickens.Step 7: ServeGarnish with fresh parsley and serve hot over mashed potatoes, rice, egg noodles, or with warm biscuits to soak up the delicious gravy.Tips for SuccessBrowning the steaks first creates a deeper, richer flavor.Don’t lift the slow cooker lid often, as it releases heat and extends cooking time.For extra richness, stir in 2–3 tablespoons of sour cream or heavy cream during the last 10 minutes of cooking.Add carrots or baby potatoes for a complete one-pot meal.Leftovers taste even better the next day as the flavors continue to develop.StorageRefrigerator: Store in an airtight container for up to 4 days.Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.Reheat: Warm gently on the stovetop or in the microwave, adding a splash of beef broth if needed to loosen the gravy.This Slow Cooker Beef Cubed Steaks recipe delivers melt-in-your-mouth beef and a rich, savory gravy with minimal effort, making it a dependable family favorite that’s perfect for any night of the week.
Slow Cooker Beef Cubed Steaks
