There are some meals that just instantly take you back, aren’t there? For me, the smell of savory, slow-cooked meat and tender vegetables bubbling away in the crockpot is pure nostalgia. It’s the smell of childhood, of cozy Sunday dinners, and of those chaotic weeknights when you just need something delicious to appear like magic. This Crockpot Cubed Steak recipe is exactly that – a total lifesaver and a guaranteed crowd-pleaser in my house. Forget those dry, tough versions you might have tried in the past; this is the one that will make you fall in love with cubed steak all over again. It’s so tender, it practically melts in your mouth, swimming in a rich, comforting gravy that’s perfect for soaking up with mashed potatoes or crusty bread. Honestly, it’s my go-to when I’m craving something hearty but don’t have hours to spend slaving over the stove. It reminds me a bit of my mom’s pot roast, but with the incredible ease of the Slow Cooker.
What is a crockpot cubed steak?
So, what exactly *is* Crockpot Cubed Steak, you ask? Think of it as the Slow Cooker’s answer to a classic comfort food dish. Cubed steak itself is typically a cut of beef that’s been tenderized by pounding or, more commonly, passed through a mechanical tenderizer (that’s where the “cubed” name comes from, though it’s not always actual cubes). When you cook it low and slow in a crockpot, with a delicious savory liquid, it transforms into something utterly magical. It’s essentially a way to take a leaner, tougher cut of meat and turn it into incredibly tender, fork-tender perfection without much fuss. This recipe takes that concept and elevates it with a rich, flavorful gravy that clings to every bite. It’s simple, unfussy, and deeply satisfying – the kind of meal that makes you feel all warm and fuzzy inside, no matter what kind of day you’ve had.
Why you’ll love this recipe?
What are some of the reasons why this crockpot cured steak recipe has earned a permanent spot in my recipe rotation?flavor is just out of this world. It’s deeply savory, with hints of garlic and onion, and that rich beefiness that only a Slow Cooker can achieve. The gravy is the star for me; it’s so luscious and comforting, perfect for spooning over everything. Then there’s the simplicity. Seriously, this is a dump-and-go kind of recipe. You spend about 15 minutes prepping, toss everything into the slow cooker, and let it work its magic. It’s the ultimate set-it-and-forget-it meal, which is a lifesaver on those busy weeknights when you’re juggling work, kids, and life. Plus, it’s incredibly cost-efficient. Cubed steak is usually a more budget-friendly cut of beef, and the other ingredients are pantry staples. You get a restaurantversatility! While it’s fantastic over mashed potatoes, I’ve also served it with egg noodles, rice, or even just a big hunk of crusty bread to sop up all that glorious gravy. What I love most, though, is how forgiving it is. Even if you’re not a seasoned cook, you can nail this recipe. I’ve honestly messed up a few things in my cooking journey, but this one? It just keeps on giving. It’s the kind of dish that makes people feel loved and cared for, and that’s always a win in my book.
How to Make Crockpot Cubed Steak
Quick Overview
Making this Crockpot Cubed Steak couldn’t be easier, and that’s precisely its charm. The general idea is to brown the cubed steak for a little extra flavor (though you can skip this if you’re really pressed for time!), then layer it in your Slow Cooker with some aromatics and liquids. It then braises for several hours until it’s incredibly tender. Finally, we’ll thicken up the cooking liquid to create that luscious, comforting gravy. It’s the definition of simple, wholesome cooking that delivers big on taste with minimal effort. This method ensures the steak stays moist and tender throughout the cooking process, a common pitfall with this cut when cooked improperly.
Ingredients
For the Tender Steak:
1.5 to 2 pounds cubed steak (look for well-marbled pieces if possible)
2 tablespoons all-purpose flour (for dredging, optional but adds a nice crust)
1/2 teaspoon salt
1/4 teaspoon Black Pepper
2 tablespoons vegetable oil or olive oil (if searing)
For the Savory Gravy Base:
1 large onion, thinly sliced
2-3 cloves garlic, minced
1 (10.5 ounce) can condensed cream of mushroom soup (don’t skip this, it’s key for creaminess!)
1 cup beef broth (low sodium is fine)
1 teaspoon Worcestershire sauce (adds a depth of flavor)
1/2 teaspoon dried thyme (or a sprig of fresh)
For Thickening the Gravy (Optional, but recommended):
2 tablespoons cornstarch (or all-purpose flour)
2 tablespoons cold water
Step-by-Step Instructions
Step 1: Sear the Steak (Optional, but Recommended)
If you have a few extra minutes, I highly recommend searing your cubed steak. Pat the steak pieces dry with paper towels. In a shallow dish, mix together the flour, salt, and pepper. Lightly dredge each piece of steak in the flour mixture, shaking off any excess. Heat the oil in a large skillet over medium-high heat. Sear the steak for about 1-2 minutes per side, just until nicely browned. You’re not cooking it through, just adding a bit of color and flavor. Work in batches if necessary to avoid overcrowding the pan. This step adds a lovely depth and texture to the final dish. Once browned, transfer the steak to your slow cooker.
Step 2: Layer the Aromatics
Scatter the thinly sliced onion over the browned cubed steak in the slow cooker. Then, sprinkle the minced garlic evenly over the onions and steak. This forms the flavor base for our incredible gravy.
Step 3: Mix the Gravy Ingredients
In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, and dried thyme. This mixture will be the luscious liquid that braises the steak and creates the gravy. Give it a good stir until everything is well combined.
Step 4: Pour and Cook
Pour the cream of mushroom soup mixture evenly over the steak, onions, and garlic in the slow cooker. Make sure everything is nestled in the liquid. Cover the slow cooker with its lid.
Step 5: Slow Cook to Perfection
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The exact time will depend on your slow cooker and the thickness of your steak. You’ll know it’s done when the steak is incredibly tender and can be easily shredded with a fork. I usually start mine in the morning on low, and it’s ready for dinner by the time we get home.
Step 6: Thicken the Gravy (Optional)
Once the steak is tender and you’re ready to serve, you can thicken the gravy. In a small bowl, whisk together the cornstarch (or flour) and cold water until smooth. Remove the steak and vegetables from the slow cooker and set aside. Turn the slow cooker to HIGH if it’s not already. Stir the cornstarch slurry into the liquid remaining in the slow cooker. Let it simmer, stirring occasionally, for about 5-10 minutes, or until the gravy has thickened to your desired consistency. If you prefer a thinner gravy, you can skip this step or add a little more broth. I like my gravy to coat the back of a spoon!
Step 7: Serve and Enjoy
Return the steak and vegetables to the thickened gravy and stir gently to coat. Serve hot, ladled over mashed potatoes, noodles, or rice. This Crockpot Cubed Steak is pure comfort food at its finest, and the aroma filling your kitchen will have everyone gathering!
What to Serve It With
Oh, the possibilities are endless when it comes to serving up this glorious Crockpot Cubed Steak! It’s so versatile, which is another reason I adore it. For a classic, soul-soothing meal, you absolutely cannot go wrong with a generous heaping of creamy mashed potatoes. The way the savory gravy seeps into every crevice of those fluffy potatoes is just heavenly. If you’re feeling a bit more adventurous, buttered egg noodles are another fantastic choice – they’re perfect for soaking up all that delicious sauce. For something a little lighter, fluffy white rice works beautifully. My kids sometimes request it with a side of steamed green beans or buttered corn, which is always a nice way to add some color and freshness to the plate. On those truly indulgent nights, a thick slice of crusty, warm bread is essential for mopping up every last drop of that irresistible gravy. Honestly, it’s so good, you could even eat it straight from the bowl with a spoon when no one’s looking!
Top Tips for Perfecting Your Crockpot Cubed Steak
I’ve made this Crockpot Cubed Steak more times than I can count, and over the years, I’ve picked up a few tricks that make it even better. First off, when you’re selecting your cubed steak, don’t be afraid to opt for pieces that have a good amount of marbling. That little bit of fat makes a huge difference in tenderness and flavor, especially during the long, slow cooking process. Speaking of the steak, searing it first, as I mentioned in the instructions, is totally worth the extra five minutes. It builds a layer of flavor that you just can’t get from just tossing it in. If you skip it, you’ll still have a good meal, but it won’t have that extra *oomph*. Don’t overcook it! While the crockpot is forgiving, you don’t want to leave it in for an excessive amount of time after it’s already tender, as it could start to break down too much. Stick to the recommended times. For the gravy, the cream of mushroom soup is non-negotiable for me; it provides a creamy base that’s hard to replicate otherwise. If you absolutely can’t stand mushrooms, a cream of celery or even chicken soup can work in a pinch, but it will alter the flavor profile. When you’re thickening the gravy, remember to use cold water for your cornstarch slurry. Hot liquid can cause the cornstarch to clump. Also, give it a good few minutes to simmer and thicken properly after you add the slurry; it needs a little heat to do its magic. Taste and adjust seasonings before you serve – a little extra salt or pepper can make all the difference. And finally, don’t be afraid to experiment with herbs! A bay leaf added to the slow cooker, or some fresh parsley sprinkled on top before serving, can really elevate the dish.
Storing and Reheating Tips
One of the best things about this Crockpot Cubed Steak is how well it keeps, making it fantastic for leftovers. If you have any that is, which is rare in my house! Once it’s cooled down a bit, I like to store any leftovers in an airtight container in the refrigerator. It should stay fresh and delicious for about 3-4 days. I find that the flavors actually meld even more overnight, making it even tastier the next day. When you’re ready to reheat, there are a few ways to go about it. The easiest is simply to pop a portion into the microwave. Stir it halfway through to ensure it heats evenly. If you prefer, you can also reheat it gently on the stovetop over low heat in a saucepan. You might need to add a splash of beef broth or water to loosen up the gravy a bit. If you’re looking for a more hands-off approach, you can even reheat it in a covered oven-safe dish at around 300°F (150°C) until heated through. For freezing, I recommend letting the stew cool completely, then portioning it into freezer-safe containers or heavy-duty freezer bags. It should keep well in the freezer for up to 2-3 months. When you’re ready to use it, thaw it overnight in the refrigerator and then reheat as you normally would. The key to great reheating is always low and slow, to prevent drying out the tender steak.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite way to make Crockpot Cubed Steak. It’s a dish that brings me so much joy, and I truly hope it brings you and your family the same comfort and happiness. It’s proof that you don’t need fancy ingredients or complicated techniques to create something truly special and delicious. The ease of the slow cooker combined with the rich, savory flavors makes this recipe a winner every single time. It’s the kind of meal that warms you from the inside out and leaves everyone asking for seconds. If you love this recipe, you might also enjoy my Slow Cooker Pot Roast or my Easy Beef Stew – they have that same cozy, comforting vibe. I can’t wait to hear how your Crockpot Cubed Steak turns out! Please leave a comment below and let me know what you think, or share any of your own little twists and tips. Happy cooking, everyone!
Crockpot Cubed Steak
Ingredients
Main Ingredients
- 1.5 pound cubed steak
- 1 large onion sliced
- 0.5 cup beef broth
- 0.25 cup worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- salt to taste
For Gravy (Optional)
- 2 tablespoons all-purpose flour
- 0.5 cup water
Instructions
Preparation Steps
- In a slow cooker, place the sliced onion on the bottom.
- Arrange the cubed steak on top of the onions.
- In a small bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, garlic powder, black pepper, and salt.
- Pour the liquid mixture over the cubed steak.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the steak is tender.
- For gravy: Remove the steak and onions from the slow cooker, setting them aside. In a small bowl, whisk together the flour and water to create a slurry.
- Pour the slurry into the liquid remaining in the slow cooker. Stir well and cook on high for about 15-20 minutes, or until thickened.
- Return the steak and onions to the slow cooker and stir to coat with the gravy.
- Serve hot, usually with mashed potatoes.
