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Pat the steak cubes dry with a paper towel. Season lightly with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the steak cubes for 1-2 minutes per side until a golden-brown crust forms. This step adds immense flavor. Transfer seared steak to the slow cooker.
2. Prepare the Sauce:
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In a small bowl or measuring cup, whisk together the soy sauce, beef broth, Worcestershire sauce, minced garlic, onion powder, and smoked paprika.
3. Slow Cook:
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Pour the sauce mixture over the steak bites in the crockpot. Stir gently to coat.
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Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the steak is fork-tender.
4. Thicken the Sauce (Optional):
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If you prefer a thicker gravy, during the last 30 minutes of cooking, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the slow cooker, cover, and let it cook until the sauce has thickened.
5. Serve:
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Garnish with freshly chopped parsley. Serve hot over your choice of base to soak up the delicious sauce.
Serving Suggestions
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Classic Comfort: Creamy mashed potatoes or buttery egg noodles.
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Simple & Satisfying: Steamed white rice, brown rice, or cauliflower rice.
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Lighter Option: A bed of roasted vegetables (broccoli, green beans, or carrots).
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As an Appetizer: Serve in a small dish with toothpicks.
Storage & Reheating
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Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
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Freezer: Freeze in airtight containers or freezer bags for up to 2-3 months. Thaw overnight in the refrigerator.
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Reheating: Reheat gently in a saucepan on the stove over low heat, adding a splash of beef broth or water to loosen the sauce. You can also microwave in 30-second intervals, stirring in between.
Expert Tips & Variations
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