Description
Tender, flavorful steak bites slow cooked to perfection in a rich, savory au jus sauce. The seared sirloin pieces simmer for hours with onions, garlic, and seasonings until incredibly tender, creating a comforting meal that’s perfect served over mashed potatoes, rice, or egg noodles.
Ingredients
Scale
- 2-2.5 pounds sirloin steak cut into bite-sized pieces
- 1 teaspoon kosher salt *see note
- 3/4 teaspoon garlic powder
- 3/4 teaspoon coarse ground pepper
- 2 tablespoons vegetable or canola oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 3/4 cup water
- 1/4 cup low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1-oz au jus gravy packet
- 1 tablespoon cornstarch *see note
- 2 tablespoons butter, cut into 4 pieces
- Chopped parsley, optional for garnish
Instructions
- Toss the steak, salt, garlic powder, and pepper together to coat evenly.
- Heat a skillet over medium-high heat with 1 tablespoon of oil. Once hot, in batches, add the steak pieces. Sear the beef cube pieces, making sure to not overcrowd the pan and place in the slow cooker. Add more oil as needed to the skillet until all the beef is seared. Add to the slow cooker.
- Add the onions, garlic, water, beef broth, Worcestershire sauce, and au jus packet to the slow cooker. Stir to combine. Cook on low for 6-8 hours or medium for 4-6 hours.
- Once your beef is tender and cooked through, remove about ¼ cup of the liquid to a small mixing bowl. Add the corn starch and use a fork to mix it until there are no clumps left.
- Return the mixture to the slow cooker along with the butter and stir to combine. Turn the heat up to high and cook for 10-15 minutes or until the sauce has thickened.
- Serve over rice, mashed potatoes, or egg noodles, if desired.
- Garnish with fresh parsley before serving, if desired.
Notes
- Other steak options that work well too- flat iron, chuck roast, or even stew meat. If you use a cheaper cut of beef, make sure to cook it low and slow in the slow cooker to ensure it becomes as tender as it can be.
- If you use normal sea salt or table salt, decrease the salt to 1/2 teaspoon.
- You can skip the cornstarch if you don’t want the juices to be slightly thicker like a gravy.
- I do not recommend skipping the searing. It adds so much flavor and gives the meat better color.
- Serve with rice, mashed potatoes, egg noodles, riced cauliflower, etc. Serve with steamed veggies and a yummy crusty bread, if desired.
- Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- Freeze leftovers in a freezer safe bag or container for up to 2 months. Thaw overnight and rewarm gently on the stove over low heat or in the microwave or in the slow cooker again.
- Prep Time: 20
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
