Steak Bites

Pro tips

• Cube the beef to uniform 1.5-inch pieces so everything cooks at the same rate and stays tender.
• Brown the meat in a skillet before slow cooking for deeper flavor, though it's optional for weeknight ease.
• Make the cornstarch slurry (cornstarch + cold water) only at the end; adding it early can break down during long cooking.
• Serve over creamy mashed potatoes to catch all the rich gravy; egg noodles or rice work too.

Substitutions

• Beef stew meat → chuck roast or brisket, cubed (more economical if buying in bulk)
• Au jus gravy mix → 1 tsp garlic powder + 1 tsp beef bouillon powder (eliminates packet)
• Dry onion soup mix → 2 tbsp dried minced onion + 1 tsp salt (avoids packet additives)
• Beef broth → beef stock or red wine mixed with broth (adds deeper flavor)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over medium heat, adding a splash of broth if the gravy has thickened. Freezes well for up to 3 months.

Equipment

slow cooker (6-quart recommended)

Can I use a different cut of beef instead of stew meat?

Yes. Chuck roast or brisket work well; cube them to the same size as stew meat for even cooking. Avoid premium steaks like ribeye or filet, as they're too expensive for this braise.

How long does this take in a slow cooker?

Cook on low for 7–8 hours or on high for 4–5 hours until the meat is fork-tender.

What if I don't have au jus mix or onion soup mix?

Use 1 tsp garlic powder + 1 tsp beef bouillon for au jus, and 2 tbsp dry minced onion + 1 tsp salt for onion soup mix.

Can I make this in the oven instead of a slow cooker?

Yes. Brown the beef in a Dutch oven, add all ingredients, cover, and braise at 325°F for 2–3 hours.

How do I thicken the gravy if it's too thin?

Mix 2 tbsp cornstarch with 2 tbsp cold water (as the recipe includes), stir into the slow cooker, and cook on high for 15–20 minutes until thickened.