Description
This Crockpot Steak Bites with Mushrooms recipe offers tender, flavorful beef stew meat slow-cooked with mushrooms, onions, garlic, and butter in a savory beef broth. Perfectly easy and comforting, this dish can be served straight from the crockpot or seared quickly in a skillet for added texture.
Ingredients
Scale
Meat
- 1 ½ – 2 lbs. stew beef
Vegetables
- 8 oz. white mushrooms
- ½ white onion, chopped
- 3 cloves garlic, minced
Liquids & Fats
- 6 Tbsp butter, sliced
- ¾ cup beef broth
Seasonings
- 1 tsp salt
- 1 tsp black pepper
- Chopped parsley (for garnish)
Instructions
- Brown the beef: In a large skillet over medium-high heat, brown the stew beef pieces on all sides. You don’t need to cook them through; just ensure they get a nice color to develop flavor.
- Combine ingredients in slow cooker: Transfer the browned beef into the crockpot along with the mushrooms, chopped onion, sliced butter, minced garlic, beef broth, salt, and black pepper. Stir everything gently to combine evenly.
- Slow cook: Cover the crockpot and cook on low for 6 hours or on high for 4 hours, allowing the beef to become tender and flavors to meld.
- Optional final sear: For extra texture and flavor, use a slotted spoon to transfer the cooked beef and mushrooms to a hot skillet and sear briefly to get some color on them.
- Garnish and serve: Sprinkle chopped parsley over the dish if desired, and serve warm as is or with your favorite sides.
Notes
- Do not worry about fully cooking the beef in the browning step; it will finish cooking in the slow cooker.
- If in a hurry, choose the high setting to reduce cooking time to 4 hours.
- Using a slotted spoon helps avoid transferring excess liquid when searing for a crispier texture.
- This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
