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Stewed Steak

Stewed Steak turns inexpensive cuts of beef into fall-apart tender steaks which make their own gravy as it slow cooks. It’s one of the simplest and most satisfying comfort food meals ever. Instructions on how to adapt for a slow cooker are included.

Photo of one serving of stewed steak shown with mashed potatoes and green beans

Stewed Steak. Makes its own gravy as it slow cooks!

Originally published on February 25, 2010.

Stewed steak is one of our family’s favourite winter comfort food recipes. It’s pretty well fuss free and foolproof. It is an economical meal as well because it makes use of less expensive cuts of beef. These cuts benefit from the slow braising cooking method.

It takes just a few minutes to prepare the steak and then it is simply slowly braised in beef stock for a couple of hours. That slow cooking ensures the meat is falling-apart tender and a rich gravy has formed.

Uncooked cut of beef chuck roast on a cutting board

I like to use Chuck/Blade steak, round steak or cross rib steaks for stewed steak. Generally I will buy a roast, which is cheaper and then cut thick steaks from it.

This is an excellent relaxing weekend meal that satisfies practically everyone.

Update September, 2014. I’ve even included this recipe in my first cookbook because it has become such a staple at our house.

I’ve also added stewed steak because I have heard from so many people who have tried it and enjoy such an easy meal. Once the initial preparation is done, you can just sit back and wait for it.

What could be a better Sunday afternoon recipe?

Love great steak recipes?

I am a bonafide steak addict, and this tender, slow cooked version is pure comfort food heaven. However there’s many more tasty ideas in our Steak Collection.

Best Steak recipes image with title text for Pinterest

Best Steak Recipes.

Like this stewed steak recipe?

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Stewed Steak photo with title text added for Pinterest

Stewed Steak turns inexpensive cuts of beef into fall-apart tender steaks is one of the simplest and most satisfying comfort food meals ever. Instructions on how to adapt for a slow cooker are included. #budgetfriendlymeals #mealplanning #mealprep

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Photo of one serving of stewed steak shown with mashed potatoes and green beans
Yield: 6 -8

Stewed Steak

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Stewed Steak turns inexpensive cuts of beef into fall-apart tender steaks which make their own gravy as it slow cooks. It's one of the simplest and most satisfying comfort food meals ever. Instructions on how to adapt for a slow cooker are included.

Ingredients

  • 3 pounds of sirloin, cross-rib or round steak (or similar cut)
  • 1 cup flour
  • 2 tsp ground thyme
  • 2 tsp fresh ground nutmeg
  • 5 - 6 cups of good beef stock, low sodium stock if you are using store bought
  • 3 cloves minced garlic
  • 4 tbsp Worcestershire Sauce
  • 1 tsp ground black pepper

Instructions

  1. Season the steaks with salt and pepper.
  2. Mix together the flour, thyme and nutmeg. Dredge the steaks in the flour mixture, then brown them on both sides in a little canola oil in a heavy skillet over medium high heat. No need to cook them fully, just brown the surfaces well.
  3. Drain the excess oil from the skillet and deglaze the pan with a little beef stock before adding it to the steak in the roasting pan.
  4. Place the browned steaks in a covered roasting pan and add the beef stock, garlic, Worcestershire sauce and pepper.
  5. Cover and slow cook the steaks in the oven at 300 degrees F for 2-3 hours or until the meat is very tender and begins to fall apart. The flour that was used to brown the steaks helps to thicken the gravy as it cooks.
  6. I like to skim any surface fat off the gravy before serving.
  7. Serve with roasted garlic mashed potatoes and steamed vegetables.

Notes

NOTE: You can substitute 1 cup of broth with a cup of red wine for an even richer gravy.

NOTE: This recipe can be prepared in exactly the same manner and cooked in a slow cooker on low for 4-6 hours depending upon the thickness of the steaks being used.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

8

Serving Size

1 serving

Amount Per Serving Calories 397Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 153mgSodium 462mgCarbohydrates 9gFiber 1gSugar 1gProtein 55g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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How To Cook Chuck Tender Steak On The Grill – Milehighgrillandinn

Tuesday 18th of October 2022

[…] become difficult. Cooking the chuck roast for 6 hours and 20 minutes will result in a fall-apart tender steak, as well as soft carrots and potatoes all cooked in the same pot for the same time. When preparing […]

Margaret Griffiths

Sunday 10th of April 2022

I made this with blade steak. Just as I’m gathering the ingredients I find that I’m out of Worcestershire sauce. I substituted HP sauce…it was so tender and delicious. Thanks Barry.

Cathy Kewarth

Monday 10th of January 2022

Tried this last night. Everyone loved it! Easy to prepare with fantastic results! Thanks Barry!

Bina

Monday 20th of December 2021

Should I slice the steak before cooking or after? If before how thin should I slice them?

Shirley

Monday 4th of October 2021

I did make this and it was very enjoyable. I was dubious re so few herbs etc. Was wondering if Nfld summer savoury would work well here? (Would like to find more dishes to use it in—but did not take a chance) My meat package (from sharing a 1/4 of a beef) said ‘tip steak’—-whatever that is exactly, I’ve not yet determined. Was well marbled. Adjusted recipe for my 1.7 lb. of meat. The crust come off, so I buzzed it all together in small food processor.

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