Cubed Steak Crockpot Recipe
A hearty and tender beef dish cooked slowly with mushrooms and creamy gravy, perfect for a comforting meal.
Ingredients
Meat
- 600 g beef cubed steak tenderized round or chuck eye steak
- 1 tablespoon olive oil or ghee
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large yellow onion thinly sliced
- 2 cups sliced mushrooms cremini or button
- 2 cloves garlic minced
- 2 cups beef broth low-sodium recommended
- 0.5 cup heavy cream or whole milk
- 2 tablespoons cornstarch
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
Salt and black pepper
- to taste Salt and black pepper
Fresh parsley
- for garnish Fresh parsley, chopped
Instructions
- Season the cubed steak with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Optional: Sear the seasoned steak in hot oil until browned, then transfer to the slow cooker. Or add raw steak directly.
- Layer sliced onion, mushrooms, and minced garlic over the steak. Mix beef broth, cream, cornstarch, and Worcestershire; pour over ingredients. Add thyme.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until tender. Thicken gravy if desired by cooking uncovered for 30-60 minutes.
- Adjust seasoning, garnish with parsley, and serve hot.
Notes
For extra flavor, brown the steak before slow cooking. Adjust gravy thickness by simmering uncovered or adding more cornstarch slurry.