This 4-ingredient slow cooker beef using raw beef cubed steaks is exactly the kind of weeknight dinner I lean on when work runs late and I still want something that tastes like I fussed over it. You literally toss the raw cube steaks into the crock pot, add three simple pantry staples, and let the slow cooker do its thing.
By dinnertime, the meat is fork-tender and smothered in a rich, savory gravy that tastes like you spent all afternoon in the kitchen—your friends and family will absolutely ask for seconds.
Serve these tender slow cooker cubed steaks over a big scoop of mashed potatoes, egg noodles, or steamed white rice to soak up all that gravy. I like to add something green on the side—frozen peas, roasted green beans, or a quick salad with a tangy vinaigrette.
A slice of crusty bread or dinner rolls is perfect for mopping up the extra sauce, and if you’re feeding a crowd, this stretches easily with extra potatoes or noodles.
4-Ingredient Slow Cooker Beef Cubed Steaks
Servings: 4
Ingredients
2 pounds raw beef cubed steaks
Directions
Place the raw beef cubed steaks in a single layer, or slightly overlapping, on the bottom of a 4- to 6-quart slow cooker.
In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth until mostly smooth and combined.
Pour the soup mixture evenly over the cubed steaks in the slow cooker, making sure all of the meat is coated or at least touching the liquid.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the cubed steaks are very tender and easily cut with a fork.
Once cooked, gently stir the sauce around the steaks to combine any separated fat and juices, then taste and adjust seasoning with a pinch of salt and black pepper if desired.
Serve the cubed steaks hot with plenty of the gravy spooned over the top, paired with mashed potatoes, rice, or noodles.
Variations & Tips
If you like a little extra richness, you can stir 1 to 2 tablespoons of butter or a splash of heavy cream into the gravy right before serving. For more flavor depth, add a teaspoon of Worcestershire sauce or soy sauce to the soup mixture before pouring it over the meat.
If you prefer mushrooms, you can toss in a cup of sliced fresh mushrooms on top of the cubed steaks before cooking. To bulk it up, add thick-sliced onions or baby carrots around the meat. For a slightly thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking on HIGH.
Food safety tips: Always start with fresh, properly refrigerated beef cubed steaks and keep them chilled until you’re ready to add them to the slow cooker. Do not preheat the slow cooker with the lid off for long periods; add the meat and sauce, then cover and turn it on promptly.
Make sure the internal temperature of the beef reaches at least 145°F, though this recipe typically cooks well beyond that for tenderness. Refrigerate leftovers within 2 hours of cooking and store them in a shallow, covered container in the fridge for up to 3 to 4 days, reheating until steaming hot before eating.
