These crockpot steak bites use boneless beef chuck cut into small pieces for a tender, braised finish. Onion, unsalted broth and Savory Desert Dust make a light gravy; expect stew-like beef rather than a crisp skillet steak crust.
Make it with Savory Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
Ingredients
2 pounds (907 g) boneless beef chuck roast, thawed and cut into 1-inch pieces
1 tablespoon (15 ml) neutral oil
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
1 cup (240 ml) unsalted beef broth
1 level tablespoon (15 ml) Savory Desert Dust
1 tablespoon (15 ml) cornstarch mixed with 1 tablespoon (15 ml) cold water
Directions
Prepare the beef. Trim thick exterior fat and tough silver skin from fully thawed chuck; keep normal marbling. Cut into even 1-inch pieces and pat dry. Spread sliced onion and garlic in the slow cooker. Follow its fill limits and keep all ingredients refrigerated until starting.
Brown without Dust. Heat the oil in a large skillet over medium-high heat. Brown the beef in two batches for about 4–5 minutes each, turning to color a few sides. Add it straight to the cooker. It will still be partly raw; continue cooking immediately.
Add broth and cook. Pour broth into the skillet and scrape up browned bits, discarding any burnt residue. Stir in Savory Dust and pour over the beef. Cover and cook on LOW for about 6–8 hours; keep the lid on and begin checking at 6 hours.
Check and thicken. The beef should separate easily with a fork, with several large pieces at least 165°F (74°C). If still chewy, keep cooking; temperature alone does not make chuck tender. Stir the cornstarch slurry again, add it, then cover and cook on HIGH 20–30 minutes until lightly thickened.
Taste and serve. Stir gently so the tender pieces stay mostly whole. Skim visible surface fat and taste before adding more seasoning. Add hot water a tablespoon at a time if the gravy is too thick. Spoon into bowls, or serve with separately prepared potatoes or rice.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Choose a boneless chuck roast and cut it yourself so the pieces have a consistent size. Chuck suits long, moist cooking. Lean sirloin, round and tender grilling steaks can turn dry on this schedule; mixed packs labeled stew meat are less predictable.
WILL THE BEEF STAY LIKE SEARED STEAK?
No. Browning adds flavor, but the long covered cook softens the exterior into tender braised beef. The finished dish has moist fibers and onion gravy, without a crunchy steakhouse crust. That is the intended texture for this chuck-based recipe.
CAN I PUT FROZEN BEEF INTO THE COOKER?
Thaw it safely first, preferably in the refrigerator. USDA advises thawing meat before slow cooking. Do not use the WARM setting to thaw or cook beef, and do not leave partly browned beef waiting for later cooking.
WHY IS THE BEEF STILL TOUGH AFTER SEVERAL HOURS?
Chuck needs enough time for its connective tissue to soften. Keep the lid on and continue cooking if pieces are chewy and the cooker is operating normally. Pot shape, meat age and piece size change timing. A thermometer confirms temperature, while a fork checks tenderness.
WHY USE SO LITTLE BROTH AND NO SEASONING PACKET?
Beef and onion release liquid under the closed lid, so 1 cup is a starting amount rather than enough to cover everything. Savory Dust supplies salt and seasoning; a second packet can make the gravy too salty. Use unsalted broth and taste at the end.
CAN I SKIP BROWNING OR CHANGE THE GRAVY?
You may add the raw, thawed beef directly with the onion, garlic, broth and Dust and start cooking promptly; the flavor will be less browned. Omit cornstarch for a broth-like sauce. For thicker gravy, finish a little cooking liquid separately in a saucepan before returning it.
HOW DO I STORE, REHEAT AND CHECK ALLERGENS?
Chill in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Refrigerate at 40°F (4°C) or below for 3–4 days. Reheat on the stove or in the microwave to 165°F (74°C), not from cold in the slow cooker. Savory Dust contains mustard; check broth and other labels.
