Why are air fryers flying off shelves? Feed a crowd or freeze a batch of our comforting beef bourguignon. Turn the slow cooker to low and heat 2 tbsp of the oil in slow cooker cube steak large frying pan.
Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate. Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine.
Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered.
Serve with mashed potatoes or crusty bread, if you like. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. 1 208 208 208c52 0 99. This post may contain affiliate links. This Tender Cube Steak is smothered in a delicious brown gravy with onions and pan fried on the stove top or in the Slow Cooker! Serve this over mashed potatoes with cornbread, roasted green beans or carrots! A pile of mashed potatoes topped with cubed steak with brown gravy and onions with green beans on the side.
This recipe is a great way to change things up and is a bit easier than my Chicken Fried Steak recipe because there’s no breading involved. Although the seasoning on this steak is going to WOW you! This helps break down the muscle fibers, which makes it less tough and more tender. How to Make It See recipe card below this post for ingredient quantities and full instructions.
Rub with seasoning mix and then with flour. Cube steak with seasoning and flour on top before being cooked. Sear the steaks in olive oil over medium-high heat for about 3 minutes per side. Set the steaks aside on a plate.
The fond is what is leftover in the pan from searing the meat and adds good flavor to the gravy. Seared beef steak next to a skillet with butter melting in fond in a skillet. Add onions to the butter and toss to coat. I like mine to cook until almost caramelized. Onions in a skillet before and after being softened and reduced. Bring to a boil, reduce to a simmer.
Add the steaks back to the pan and spoon gravy over the top. Simmer, partially covered, for 5-7 minutes or until gravy is thick and meat is to your desired level of doneness. Serve with mashed potatoes and buttermilk biscuits. A skillet with cube steak smothered in brown gravy with onions. Sear for 2-3 minutes per side instead of 4-5 and set aside. Prepare gravy as outlined, then transfer to the Slow Cooker along with the steaks.
PRO TIP: The above steps can be done the night before and cooked in the Slow Cooker the next day. Cook on low for 7-8 hours or on high for 3-4. Set aside, and prepare the gravy as outlined. Remove from heat and let the gravy cool. Store the steaks and gravy together in an airtight container in the fridge for 1-2 days, then reheat on the stove top.