Slow Cooker Beef Cubed Steaks

Ingredients

For the Beef

• 2½–3 pounds beef cubed steaks (about 10–12 pieces)
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil (optional, for browning)

For the Gravy

• 1 large onion, thinly sliced
• 8 ounces mushrooms, sliced (optional)
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 packet (1 ounce) onion soup mix
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Fresh chopped parsley, for garnish

Instructions

Step 1: Season the Beef

Pat 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 Cooker

Arrange the sliced onions and mushrooms in the bottom of the slow cooker. Add the minced garlic over the vegetables.

Step 4: Make the Gravy

In 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 Cook

Layer 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 hours

The beef should become incredibly tender and easy to cut with a fork.

Step 6: Thicken the Gravy

About 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: Serve

Garnish with fresh parsley and serve hot over mashed potatoes, rice, egg noodles, or with warm biscuits to soak up the delicious gravy.

Tips for Success

• Browning 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.

Storage

• Refrigerator: 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.