Tender steak slow-cooked in a flavorful tomato-brown gravy with carrots, celery, onions, and garlic. This easy recipe is a comforting, hearty meal that requires minimal effort and delivers maximum flavor. Serve it over mashed potatoes or noodles for a complete dinner that’s sure to satisfy!
Prep Time: 20 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 35 minutes
Servings: 4 servings
Ingredients:
- 1 ½ pounds round steak, cube steaks, or minute steaks
- 2 carrots, sliced into 1-inch pieces
- 1 rib celery, sliced into 1-inch pieces
- ½ onion, sliced ½-inch
- 2 cloves garlic, sliced
- ¼ cup all-purpose flour
- 1 tablespoon olive oil
- ½ cup white wine
- 1 cup beef broth
- 1 (14 oz) can diced tomatoes with juices
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme leaves
- Salt and black pepper to taste
- Cornstarch (optional, for thickening)
Instructions:
- Add the sliced carrots, celery, onion, and garlic to the bottom of a slow cooker.
- Season the steaks with salt and pepper, then dredge them in flour.
- Heat olive oil in a skillet over medium-high heat. Brown the steaks on both sides, about 2 minutes per side.
- Add white wine to the pan to deglaze, scraping up any brown bits. Pour this into the slow cooker along with the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, and thyme.
- Cover and cook on low for 6-8 hours or high for 4-5 hours, until the steaks are fork-tender.
- If desired, mix cornstarch with water to thicken the sauce, then stir into the slow cooker and let simmer for a few minutes.
- Serve over mashed potatoes or noodles and enjoy!
Notes:
- For a smoother sauce, swap diced tomatoes for crushed tomatoes or tomato soup.
- Add an extra can of tomatoes for more sauce if desired.
- Optional: To thicken the sauce, use cornstarch for a creamier texture.
Nutrition (per serving):
Calories: 281 | Carbs: 15g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Sodium: 308mg | Fiber: 2g | Vitamin A: 5414IU | Iron: 4mg
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