Description
This Slow Cooker Steak Diane recipe transforms humble beef stew meat into a melt-in-your-mouth tender masterpiece, all while you go about your day. It achieves that same luxurious, restaurant-quality flavor of the classic bistro legend in a “set it and forget it” meal. This is the ultimate comfort food, reimagined for modern, busy lives.
Ingredients
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2 lbs Beef stew meat (or chuck roast), cut into 1-inch cubes
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1 tsp Italian seasoning
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1/4 tsp Freshly ground black pepper
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2 oz Beef gravy mix (typically two 1-oz packages)
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1 tbsp Dijon mustard
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1 tbsp Worcestershire sauce
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2 tbsp Tomato paste
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1/2 cup Shallot, finely diced
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2 tbsp Minced garlic
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2 cups Sliced mushrooms (optional, e.g., cremini or button)
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1 1/4 cups Water
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1/2 cup Full-fat sour cream, at room temperature
Instructions
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Load the Slow Cooker: Place the beef stew meat into the bottom of your slow cooker. Sprinkle the gravy mix, Italian seasoning, and black pepper over the beef. Add the Dijon mustard, Worcestershire sauce, tomato paste, diced shallots, minced garlic, and optional sliced mushrooms.
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Add Liquid and Stir: Pour the water over all the ingredients in the pot. Use a large spoon or spatula to stir everything together, breaking up the clumps of tomato paste and Dijon mustard, until the ingredients start to blend.
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Cook Low and Slow: Secure the lid on your slow cooker. Set it to cook on LOW for 5 to 6 hours. The beef should be incredibly tender.
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Finish with Creaminess: Turn the slow cooker off or to the “Keep Warm” setting. Gently stir in the room-temperature sour cream until it’s just combined and the sauce is a uniform, creamy color. Serve hot.
Notes
- Optional Searing: If you have an extra 5 minutes, you can sear the beef cubes in a hot, oiled skillet before adding them to the slow cooker. This isn’t necessary, but it will add another layer of deep, savory flavor.
- Best Cook Setting: Cooking on LOW is essential for tender beef. Cooking on HIGH will likely result in a tougher, chewier texture.
- Sour Cream Tip: Using room-temperature sour cream and stirring it in after the main cooking is done is crucial. Adding cold sour cream to hot liquid (or boiling it) can cause it to curdle.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course, Dinner, Slow Cooker
- Method: Slow Cooking
- Cuisine: American, French-American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 115 mg
