Tender Crockpot Steak & Potatoes (Print Version)
# Ingredients:
01 -
2 pounds sirloin steak, cut into 1 1/2-inch cubes
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
2 tablespoons olive oil
07 -
1 large onion, diced
08 -
3 cloves garlic, minced
09 -
1 cup beef broth
10 -
1 tablespoon Worcestershire sauce
11 -
1 teaspoon dried thyme
12 -
1 1/2 pounds baby potatoes, halved
13 -
Chopped fresh parsley for garnish, optional
# Instructions:
01 -
Season the steak cubes with salt, black pepper, garlic powder, and onion powder.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned steak cubes and cook until browned on all sides, about 5-7 minutes. Transfer the browned steak to the crockpot.
03 -
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds, until fragrant. Transfer the onion and garlic to the crockpot.
04 -
Pour the beef broth and Worcestershire sauce into the crockpot. Add the dried thyme and stir to combine.
05 -
Arrange the halved baby potatoes around the steak in the crockpot.
06 -
Cover the crockpot and cook on low for 6-8 hours, until the steak is tender and the potatoes are cooked through.
07 -
Garnish with chopped fresh parsley, if desired.
# Notes:
01 -
If you prefer a thicker gravy, you can remove the steak and potatoes from the crockpot once they're done cooking, and then whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this mixture into the crockpot and cook on high for an additional 15-20 minutes, or until the gravy has thickened.
02 -
If you prefer, you can cook on HIGH for 3-4 hours, but the meat won't be as tender.
03 -
Refrigerate any leftovers in an airtight container for up to 5-6 days.