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
