Crockpot Beef Cubes in Gravy
Crockpot beef cubes cook until they are fork-tender in a rich onion gravy, with no browning required if you are short on time. Spoon them over mashed potatoes or egg noodles for an easy dinner.
6
servings15
minutes8
hoursChuck beef cubes cook slowly with onion, mushrooms and broth until tender, then the gravy is thickened with a cornstarch slurry.
Ingredients
3 lb beef chuck roast, cut into 1-inch cubes
1 tsp salt
1/2 tsp black pepper
2 tbsp all-purpose flour
1 large onion, sliced
8 oz cremini mushrooms, sliced
4 cloves garlic, minced
1 1/2 cups low-sodium beef broth
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
2 tbsp cornstarch mixed with 3 tbsp cold water
Chopped parsley, for serving
Directions
- Pat the beef cubes dry. Toss with the salt, pepper and flour in a large bowl.
- If you have time, brown the cubes in a hot skillet in two batches for 2 to 3 minutes per side. If not, skip this step.
- Put the onion, mushrooms and garlic in the bottom of a 6-quart slow cooker.
- Add the beef on top.
- Whisk the broth, Worcestershire and tomato paste together and pour over the beef. Add the thyme and bay leaves.
- Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours.
- The beef is done when it pulls apart easily with a fork.
- Remove the bay leaves. Turn the slow cooker to HIGH.
- Stir in the cornstarch slurry and cook uncovered for 15 minutes until the gravy thickens.
- Taste, add salt if needed, and sprinkle with parsley.
Notes
- Sirloin tip cubes work but turn dry more easily. Packaged stew meat is fine if you trim large fat pieces. Serve over mashed potatoes, buttered noodles or rice. Leftovers keep 4 days and freeze up to 3 months. Add frozen peas or carrots in the last 30 minutes if you want vegetables.
Why beef cubes turn tender in the slow cooker
Chuck is a tough, well-marbled cut full of connective tissue. Cut into cubes and cooked for eight hours at low heat, that tissue turns into gelatin and the beef goes soft enough to cut with a spoon. A skillet cannot do that without a pot of simmering liquid and a lot of attention.
The cubes cook in a gravy that builds itself. Onion, mushrooms and tomato paste melt into the broth, and a cornstarch slurry at the end turns it into a glossy sauce that coats every piece. It is simple, hands-off cooking that feeds a family.
Ingredient notes
Beef chuck roast: Buy a whole chuck roast and cut it yourself into 1-inch cubes. Pre-packaged stew meat is a mix of cuts that cook at different speeds, so some pieces come out dry.
Flour: A light coating on the beef helps it brown and thickens the gravy slightly as it cooks.
Cremini mushrooms: They add an earthy, meaty flavor to the gravy. Slice them thick so they do not disappear.
Tomato paste and Worcestershire sauce: These two add meaty depth and a little tang. A tablespoon of each is enough to give the gravy a rich color.
Thyme and bay leaves: Dried thyme and two bay leaves flavor the gravy gently. Remove the bay leaves before serving. Pick mushrooms with firm caps and no slimy spots.
Tips for the best beef cubes
Brown if you have time: Searing the cubes in two batches gives a deeper flavor. If you skip it, the dish is still good, just a little less rich.
Do not crowd the pot: The most common mistake is packing the cubes too tightly. Meat steams instead of simmering, and the gravy turns watery. Keep it to a single thick layer.
Thicken at the end: Stir in the cornstarch slurry after the beef is done, with the lid off on HIGH. This keeps the sauce glossy and avoids a pasty, floury taste. Resist stirring the pot during the cook, since the lid should stay on to keep the heat steady.
Swaps and variations
For a lighter version, use low-sodium broth and skip the flour. Add a splash of red wine for depth, or stir in a spoonful of Dijon mustard. Pearl onions can replace the sliced onion for a stew-like feel.
Sirloin tip cubes work but dry out more easily, so cut the time back by an hour. Lean stew meat does not suit the long cook, and it turns stringy instead of soft. A spoonful of sour cream stirred in at the end makes a creamy stroganoff-style gravy.
What to serve with it
Ladle the beef and gravy over mashed potatoes, buttered egg noodles or plain rice. Steamed green beans or roasted carrots on the side make it a full meal. Keep a loaf of crusty bread on the table to mop up the gravy. Sauteed or roasted mushrooms and onions on the side add extra flavor if you like them.
Storing, freezing and reheating
Refrigerate leftovers in the gravy for up to 4 days. The sauce keeps the meat moist, and it thickens when cold, so loosen it with broth when you reheat.
Freeze the beef and gravy together in portions for up to 3 months. Thaw overnight in the fridge and warm slowly in a pot. If you add vegetables like peas or carrots, stir them in at the end. Freeze flat in bags for faster thawing.
Crockpot Beef Cubes in Gravy at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 14, led by beef chuck roast, salt, black pepper, all-purpose flour
Tips for Crockpot Beef Cubes in Gravy
Sirloin tip cubes work but turn dry more easily. Packaged stew meat is fine if you trim large fat pieces. Serve over mashed potatoes, buttered noodles or rice. Leftovers keep 4 days and freeze up to 3 months. Add frozen peas or carrots in the last 30 minutes if you want vegetables.
Crockpot Beef Cubes in Gravy FAQ
How long does Crockpot Beef Cubes in Gravy take?
Crockpot Beef Cubes in Gravy takes 8 hours of cooking after 15 minutes of prep.
How many people does Crockpot Beef Cubes in Gravy serve?
This recipe makes 6 servings.
What do I need to make Crockpot Beef Cubes in Gravy?
14 ingredients, led by beef chuck roast, salt, black pepper, all-purpose flour. Amounts are in the recipe card above.
