Instructions
- Pat the beef cubed steaks dry with paper towels. Season both sides generously with salt and black pepper.
- Optional Searing Step: If you desire a deeper flavor, heat the olive oil in a large skillet over medium-high heat. Once hot, sear the cubed steaks for 1-2 minutes per side until lightly browned. This step adds a wonderful depth of flavor but is not strictly necessary for tender results in the slow cooker.
- Place the sliced onions at the bottom of a 6-quart (or larger) slow cooker. Arrange the seasoned (and seared, if applicable) beef cubed steaks over the onions.
- Sprinkle the minced garlic over the beef.
- In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, and dried thyme until well combined.
- Pour the soup mixture evenly over the beef and onions in the slow cooker.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the beef is fork-tender. The cooking time may vary depending on your slow cooker.
- Once the beef is tender, carefully remove the cubed steaks from the slow cooker and set them aside on a plate. You can shred them gently with two forks if desired, or leave them whole.
- To thicken the gravy, if desired: In a small bowl, whisk together the cold water and cornstarch until a smooth slurry forms.
- Pour the cornstarch slurry into the slow cooker with the cooking liquid. Stir well to combine.
- Cover the slow cooker again and cook on HIGH for another 15-30 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally to prevent lumps.
- Taste the gravy and adjust seasoning with additional salt and pepper if needed.
- Return the beef cubed steaks to the slow cooker, coating them in the thickened gravy.
- Serve hot over mashed potatoes, rice, or egg noodles. Garnish with fresh chopped parsley, if using.
Cooking Tips and Variations
To achieve the most tender and flavorful slow cooker beef cubed steaks, remember that “low and slow” is truly the key. Cooking on a lower heat setting for a longer duration allows the connective tissues in the beef to break down gradually, resulting in incredibly tender meat. Avoid the temptation to cook on high for too long, as this can sometimes lead to tougher results, especially with leaner cuts. While the recipe includes an optional searing step, it’s highly recommended. A quick sear before adding the beef to the slow cooker creates a beautiful crust and locks in deeper, more complex flavors through the Maillard reaction. This extra step is truly worth the minimal effort it requires. When adding liquids, ensure there’s enough to mostly cover the beef, but avoid completely submerging it unless specifically instructed, as this can dilute the flavor. It’s also crucial not to lift the slow cooker lid too often during cooking. Each time you peek, you release heat and steam, which can extend the overall cooking time by 20-30 minutes. Trust the process and let your slow cooker do its magic!
For those looking to customize their dish, there are numerous delicious variations. If you can’t find cubed steaks, other excellent slow-cooking beef cuts include round steak, chuck roast cut into 1-inch pieces, or even stew meat. These cuts will also become wonderfully tender with extended cooking. To alter the flavor profile, consider adding different seasonings. A dash of smoked paprika can lend a smoky depth, while a teaspoon of onion powder or garlic powder can intensify those aromatic notes. For a slightly tangy kick, a tablespoon of Dijon mustard or a splash of red wine can elevate the gravy. If you enjoy a richer, creamier sauce, try substituting half of the beef broth with cream of celery soup or even a splash of heavy cream towards the end of cooking. Don’t forget to incorporate vegetables for a complete meal. Sliced carrots, chopped celery, or even small potatoes can be added along with the beef at the beginning of the cooking process. They will absorb the delicious flavors of the gravy and become tender alongside the meat. Mushrooms are another fantastic addition; you can sauté them briefly before adding them to the slow cooker or simply toss them in raw. For serving, while mashed potatoes, rice, and egg noodles are classic choices, consider serving your cubed steaks with crusty bread to soak up every last drop of that incredible gravy, or alongside steamed green beans or asparagus for a lighter touch.
Troubleshooting common slow cooker issues can save your meal. If your meat turns out tough, it’s likely either undercooked or cooked at too high a temperature for too short a time. Continue cooking on low until it’s fork-tender. If your gravy is too thin, ensure you’ve made a proper cornstarch or flour slurry and given it enough time to thicken on high heat. If it’s still too thin, you can add another small slurry. Conversely, if the gravy is too thick, simply stir in a little more beef broth or water until it reaches your desired consistency. Finally, always taste and adjust your seasoning at the end of cooking. Flavors can mellow or intensify during slow cooking, so a final taste test ensures perfect balance.
Storage and Reheating
Slow cooker beef cubed steaks are fantastic for meal prepping or enjoying as leftovers throughout the week. To store, allow the dish to cool completely to room temperature (within two hours of cooking). Transfer the beef and gravy to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. For best flavor and safety, avoid leaving it out at room temperature for extended periods.
This dish also freezes exceptionally well. Once cooled, place the beef and gravy in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the frozen cubed steaks and gravy overnight in the refrigerator before reheating. This gradual thawing helps maintain the texture and flavor of the meat and sauce.
Reheating is simple and convenient. For individual portions, the microwave is your best friend: place a serving on a microwave-safe plate, cover loosely, and heat on high for 2-3 minutes, stirring halfway through, or until heated through. For larger quantities or to ensure even heating, transfer the beef and gravy to a saucepan or Dutch oven on the stovetop. Heat over medium-low heat, stirring occasionally, until simmering gently and thoroughly heated. You may need to add a splash of beef broth or water if the gravy has thickened too much during storage. Always ensure the food reaches an internal temperature of 165°F (74°C) for safe consumption. With proper storage and reheating, you can enjoy this comforting meal multiple times without sacrificing quality or taste!
Frequently Asked Questions
Can I use a different type of beef for this recipe?
Yes, absolutely! While cubed steak is ideal because it’s already tenderized, you can use other cuts that benefit from slow cooking. Good alternatives include round steak, chuck roast cut into 1-inch pieces, or even pre-cut stew meat. Just ensure the meat is cut into manageable pieces for even cooking and tenderness.
Do I have to sear the beef before putting it in the slow cooker?
Searing the beef is an optional step, but it is highly recommended if you have the time. Searing creates a delicious browned crust on the meat, which develops deeper, more complex flavors through the Maillard reaction. While the slow cooker will still produce tender beef without searing, this extra step significantly enhances the overall taste of the dish and the richness of the gravy.
How can I make the gravy thicker or thinner?
To make the gravy thicker, ensure you’ve made a proper cornstarch slurry (cold water mixed with cornstarch) and allowed it to cook on high for at least 15-30 minutes after adding it. If it’s still not thick enough, you can whisk in another small slurry (1 tablespoon cornstarch with 2 tablespoons cold water) and cook for an additional 15 minutes. If your gravy is too thick, simply stir in a splash of additional beef broth or water until it reaches your desired consistency.
Can I add vegetables to this slow cooker meal?
Yes, adding vegetables is a great way to make this a complete one-pot meal! Hearty vegetables like sliced carrots, chopped celery, or quartered potatoes can be added at the beginning of the cooking process along with the beef and onions. Mushrooms are also a fantastic addition; you can add them raw or sauté them briefly before placing them in the slow cooker for extra flavor. They will all cook down and absorb the delicious flavors of the gravy.