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.
