Slow Cooker Beef Cubed Steaks

Tender, savory cubed steaks smothered in rich onion gravy—an easy comfort-food dinner made right in the slow cooker!

Ingredients

• 4 beef cubed steaks
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (10.5 oz / 300 g) cream of mushroom soup
• 1 packet (about 1 oz / 28 g) dry onion soup mix
• 1 cup (240 ml) beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon salt, or to taste
• 2 tablespoons all-purpose flour, optional, for thickening
• 2 tablespoons water, optional

Instructions

1. Season the steaks: Pat the cubed steaks dry. Season both sides with salt, pepper, and paprika.
2. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Brown the steaks for about 2 minutes per side. This step is optional but adds wonderful flavor.
3. Layer the slow cooker: Place the sliced onions and garlic in the bottom of the slow cooker. Arrange the browned cubed steaks on top.
4. Make the gravy: In a bowl, whisk together the cream of mushroom soup, beef broth, onion soup mix, and Worcestershire sauce.
5. Cook: Pour the gravy mixture over the steaks. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the beef is tender.
6. Thicken if needed: If you prefer a thicker gravy, mix the flour with 2 tablespoons cold water until smooth. Stir it into the slow cooker during the final 20–30 minutes of cooking.
7. Serve: Spoon the rich onion gravy over the cubed steaks and serve hot.

Best served with

Mashed potatoes, buttered egg noodles, rice, green beans, or roasted vegetables.

Tip: For especially tender steaks, use the LOW setting and avoid lifting the lid during cooking.