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If you’re craving a meal that feels like a warm hug after a long day, this Crockpot Cubed Steak with French Onion and Tomato Gravy Recipe is exactly what you need. Tender, flavorful cubed steak simmers low and slow in a rich gravy that combines the deep, savory notes of French onion soup with the bright, tangy touch of diced tomatoes. It’s comfort food elevated—perfect for cozy dinners that fill your kitchen with irresistible aromas and your heart with pure satisfaction.
Ingredients You’ll Need
The beauty of this Crockpot Cubed Steak with French Onion and Tomato Gravy Recipe lies in its straightforward, wholesome ingredients. Each component plays a key role in building a luscious, well-balanced dish with layers of flavor, texture, and color that shine through every bite.
- 1 1/2 pounds beef cube steak: Choose quality cubed steak for tenderness and a perfect base for absorbing the gravy’s savory goodness.
- Salt and pepper: Essential for seasoning the steak and enhancing the natural taste of the beef.
- 1/4 cup flour: Creates a flavorful crust when coating the steak and helps thicken the gravy.
- 1/2 teaspoon garlic powder: Adds subtle warmth and depth to the flour coating.
- 2 tablespoons vegetable oil: For searing the steak to a golden crisp before slow cooking.
- 10.5 oz can condensed French onion soup: Brings rich, caramelized onion flavor and a hearty base for the gravy.
- 1 can water or beef broth: Adds moisture and enhances the beefy taste of the gravy mixture.
- 1 packet au jus gravy mix envelope: Boosts the savory, beefy profile and thickens the sauce beautifully.
- 28 ounce can diced tomatoes with juice: Introduces bright acidity and a fresh burst of color to balance the savory flavors.
- 1/2 tablespoons Worcestershire sauce: Adds umami richness and a subtle tang to tie all flavors together.
How to Make Crockpot Cubed Steak with French Onion and Tomato Gravy Recipe
Step 1: Prepare the Flour Coating
Start by mixing the flour and garlic powder in a shallow dish. This simple blend will be your secret to that delightful, slightly crispy crust on the cubed steak while seasoning it with subtle garlic undertones.
Step 2: Season and Coat the Cubed Steak
Generously sprinkle salt and pepper on both sides of the beef cubes to bring out their full flavor. Then, dip each piece into your flour and garlic mixture, ensuring they’re thoroughly coated. This step ensures a beautiful sear and helps thicken the gravy later on.
Step 3: Sear the Cubed Steak
Heat the vegetable oil in a skillet over medium-high heat. Place the coated steaks in the hot oil and cook each side until golden brown and crispy, about 2 minutes per side. This quick sear locks in the steak’s juices and adds a delicious texture that stands up to slow cooking.
Step 4: Combine the Gravy Ingredients
In the bottom of your slow cooker, mix together the condensed French onion soup, the can of water or beef broth, the au jus gravy mix, diced tomatoes with their juice, and Worcestershire sauce. This medley creates a luscious, savory gravy that will envelop the steak and infuse it with bold flavor as it cooks.
Step 5: Add the Steak to the Crockpot
Carefully place your seared cubed steak on top of the gravy mixture in the crockpot. The juices from the meat will mingle with the sauce as everything simmers, making every bit tender and flavorful.
Step 6: Cook Low and Slow
Cover the crockpot with its lid, then set it to medium heat for 6 to 8 hours. Patience is key here—this lengthy slow-cooking process breaks down the fibers in the meat, rendering the cubed steak melt-in-your-mouth tender while the gravy thickens beautifully.
How to Serve Crockpot Cubed Steak with French Onion and Tomato Gravy Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over the finished dish for a pop of green and a fresh aroma that complements the rich gravy. A sprinkle of cracked black pepper right before serving adds a perfect little kick without overpowering the flavors.
Side Dishes
This dish shines brightest alongside creamy mashed potatoes or buttery egg noodles, which soak up every drop of that incredible French onion and tomato gravy. Roasted vegetables or steamed green beans bring a fresh, crunchy contrast, balancing the hearty, tender steak.
Creative Ways to Present
For a fun twist, serve the Crockpot Cubed Steak with French Onion and Tomato Gravy Recipe over a bed of fluffy polenta instead of potatoes. You can also pile it atop toasted crusty bread for a comforting open-faced steak sandwich experience that’s equally delicious.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover cubed steak and gravy into an airtight container once cooled. Stored in the refrigerator, it will keep fresh for up to 3 to 4 days, making it an easy option for next-day meals that require little effort but deliver big flavor.
Freezing
This recipe freezes wonderfully. Just scoop portions into freezer-safe containers or heavy-duty bags, leaving space for expansion. Frozen, the dish can last up to 3 months without losing its rich taste or tender texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and maintain consistent warmth. Adding a splash of broth or water can refresh the gravy’s texture. Alternatively, microwave leftovers in short bursts, stirring in between for even heating.
FAQs
Can I use a different cut of beef instead of cubed steak?
Absolutely! While cubed steak offers a great texture for slow cooking, you can substitute with thinly sliced round steak or sirloin tips. Just ensure you adjust cooking times as needed to achieve tenderness without drying out the meat.
Is it necessary to sear the cubed steak before slow cooking?
Searing isn’t strictly necessary but highly recommended. It locks in the meat’s juices and adds a savory crust that enhances both texture and flavor. Skipping this step might result in a less rich and slightly mushy final dish.
Can I use fresh onions instead of canned French onion soup?
You can use fresh onions if you prefer, but the condensed French onion soup adds a unique combination of caramelized onions and seasoning that’s hard to replicate exactly. If you opt for fresh, sauté them slowly until golden and combine with beef broth and seasoning to mimic the soup’s richness.
What type of tomatoes works best for the recipe?
Diced canned tomatoes with juice are ideal because they add both texture and acidity reliably, especially when fresh tomatoes are out of season. You can use fire-roasted varieties for an extra smoky touch if you like.
How do I know when the steak is done in the crockpot?
The cubed steak is done when it becomes fork-tender and easily pulls apart. This typically takes 6 to 8 hours on medium heat, but timing can vary slightly depending on your crockpot’s model. If it’s not tender yet, simply cook a bit longer.
Final Thoughts
This Crockpot Cubed Steak with French Onion and Tomato Gravy Recipe is one of those dishes that feels like a special treat yet comes together with such ease you’ll find yourself making it again and again. It truly captures the essence of comfort food—rich, hearty, and incredibly satisfying. Go ahead and try it out; your taste buds will thank you for the delicious adventure!
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Crockpot Cubed Steak with French Onion and Tomato Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Cubed Steak recipe offers tender, flavorful beef cooked low and slow with a rich blend of French onion soup, diced tomatoes, and savory au jus gravy. Perfect for an easy, hearty meal that’s ready when you are.
Ingredients
Beef and Coating
- 1 1/2 pounds beef cube steak
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil
Slow Cooker Sauce
- 10.5 oz can condensed French onion soup
- 1 can (10.5 oz) water or beef broth
- 1 packet au jus gravy mix envelope (about 1 oz)
- 28 ounces canned diced tomatoes with juice
- 1/2 tablespoon Worcestershire sauce (about 2 teaspoons)
Instructions
- Prepare the flour mixture: In a shallow container or bowl, combine the flour and garlic powder thoroughly to create an even coating for the steak.
- Season and coat the steak: Sprinkle both sides of the cubed steak evenly with salt and pepper. Dip each piece into the flour mixture, ensuring both sides are fully coated with the seasoned flour.
- Brown the steak: Heat the vegetable oil in a medium skillet over medium-high heat. Add the breaded cubed steak pieces and cook for about 2 minutes on each side, until they are crispy and golden brown. Remove from the skillet once done.
- Mix the slow cooker sauce: In the bottom of a 6-quart slow cooker, combine the condensed French onion soup, one can of water or beef broth, the au jus gravy mix envelope, diced tomatoes with their juice, and 2 shakes (approximately 1/2 tablespoon) of Worcestershire sauce. Stir well to mix all ingredients together.
- Place steak in slow cooker: Add the browned cubed steak on top of the sauce mixture in the slow cooker, spreading them out evenly.
- Cook low and slow: Cover the slow cooker with its lid and cook on medium heat for 6 to 8 hours, or until the meat becomes tender and easily shredded.
Notes
- For a thicker gravy, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) about 30 minutes before serving.
- Using beef broth instead of water will enhance the flavor of the sauce.
- For extra richness, add sliced mushrooms to the slow cooker mixture before cooking.
- Check seasoning before serving and adjust salt and pepper as needed.
- Serve over mashed potatoes, rice, or egg noodles for a complete meal.
