Description

This Slow Cooker Cube Steak and Gravy recipe offers tender, flavorful cubed steaks simmered in a rich homemade mushroom gravy made with baby bella mushrooms, garlic, and a creamy beef broth base. Perfectly seasoned and slow-cooked to develop deep flavors, this comforting dish is easy to prepare and ideal for a satisfying family meal.

Ingredients

Meat and Seasonings

2 pounds cubed steak
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder

For Searing and Cooking

1 tablespoon olive oil
1 medium yellow onion, sliced
1 ¾ cups beef broth, divided
2 tablespoons unsalted butter
8 ounces baby bella mushrooms, sliced
2 cloves garlic, minced
¼ cup all purpose flour

Gravy Ingredients

1 cup heavy whipping cream
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning

Optional Thickener and Garnish

1 tablespoon cornstarch (optional for slurry)
1 tablespoon cold water (optional for slurry)
Fresh chopped parsley (optional for serving)

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Instructions

Season the steak: Season the cubed steak thoroughly on both sides with salt, black pepper, and garlic powder to enhance the meat’s flavor before cooking.
Sear the steak: Heat olive oil in a large skillet over medium-high heat. Brown the steaks for 1-2 minutes on each side until nicely seared. Remove steaks and transfer them to a 6-quart slow cooker. Wipe excess grease from the pan with a paper towel, and if necessary, brown the steaks in batches.
Add onions and broth: Place the sliced onion into the slow cooker and pour in 1 cup of the beef broth to combine with the steaks, building the base of the gravy flavors.
Cook mushrooms and prepare roux: In the same pan over medium heat, melt the butter. Add mushrooms and sauté for 2-3 minutes until they soften. Incorporate minced garlic and flour, cooking for another 2-3 minutes to brown the flour slightly, forming the roux that will thicken the gravy.
Make the gravy: Pour the remaining ¾ cup beef broth into the pan and whisk, scraping up any browned bits from the pan. Add heavy cream, Worcestershire sauce, and Italian seasoning. Simmer the mixture for 1-2 minutes until it thickens slightly.
Combine and slow cook: Carefully pour the prepared gravy with mushrooms and cream over the steaks and onions in the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours to tenderize the meat and develop flavors.
Thicken the gravy (optional): When cooking time is complete, remove the steaks and set aside. Whisk cornstarch and cold water together to make a slurry, then stir it into the gravy in the slow cooker. Cook on HIGH with the lid off for 5-10 minutes until the gravy reaches desired thickness.
Serve and garnish: Return the steaks if desired, garnish with freshly chopped parsley, and serve immediately for a comforting and hearty meal.

Notes

Browning the cubed steaks is optional but adds rich flavor to both the meat and the mushroom gravy.
Use the cornstarch slurry to thicken the gravy if it appears too thin after cooking.
To make ahead, sear steaks and make gravy the night before, storing separately in the fridge. Assemble in the slow cooker the next day.
Store leftovers covered in the fridge for up to 3 days.
Freezing leftovers is possible but cream-based gravies might separate upon thawing; cool completely before freezing, store in airtight containers up to 2 months, and thaw overnight in the fridge.
For a quicker option, replace homemade gravy with 2 cans (10.5 oz each) condensed cream of mushroom soup mixed with 1 ½ cups beef broth in the slow cooker.

Prep Time: 15 minutes
Cook Time: 6-8 hours (slow cooker LOW) or 4 hours (slow cooker HIGH)
Category: Main Course
Method: Slow Cooking
Cuisine: American