Ingredients:

  • 1.5 lbs cubed steak (about 4 pieces)
  • ½ cup all-purpose flour (for dredging)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil (for browning the steak)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 8 oz mushrooms, sliced (button or cremini mushrooms work well)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Bay leaf (optional, for added flavor)

Instructions:

  1. Pat the cubed steaks dry with paper towels to remove excess moisture. This helps achieve a nice sear.
  2. In a shallow dish, combine flour, salt, and black pepper. Dredge each piece of cubed steak in the flour mixture until well coated.
  3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the floured cubed steaks carefully without overcrowding.
  4. Brown each side for about 3–4 minutes until golden brown but not cooked through—this adds depth of flavor.
  5. In the same skillet after removing meat, lower heat to medium and add sliced onions. Sauté for about 5 minutes until they soften.
  6. Add minced garlic and sauté for an additional minute until fragrant.
  7. Place browned cubed steaks at the bottom of your crock pot.
  8. Top them with sautéed onions and garlic mixture followed by mushrooms.
  9. In a bowl or measuring cup whisk together beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaf if using.
  10. Pour this mixture evenly over all ingredients in the crock pot ensuring everything is covered as much as possible.
  11. Cover and cook on low for 6–8 hours or high for 3–4 hours, until meat is tender and easily pulls apart with a fork.
  12. Remove bay leaf before serving; serve warm over mashed potatoes or rice along with gravy from the pot spooned generously on top!