08/11/2026
Crockpot Steak Bites
Ingredients
→ For the Meat
2 pounds beef sirloin, chuck roast, or stew meat, cut into bite-sized chunks
1 teaspoon salt
1 teaspoon black pepper
1-2 tablespoons olive oil for browning (optional)
→ For the Sauce
1 cup beef broth (low-sodium preferred)
¼ cup soy sauce
¼ cup Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons tomato paste
3 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon red pepper flakes (optional)
→ Optional Add-ins
1 pound baby potatoes, cut in half
1 cup baby carrots
1 cup sliced mushrooms
1 medium onion, roughly chopped
1-2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
Steps
Pat beef chunks dry with paper towels and season with salt and pepper, tossing to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Working in batches, quickly brown meat on all sides for extra flavor. This step can be skipped if you're in a rush.
In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, tomato paste, garlic, smoked paprika, onion powder, and red pepper flakes until well combined.
Transfer meat to slow cooker. If using vegetables, scatter them around and on top of the meat. Pour sauce over everything, making sure all meat is coated.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until meat is fork-tender and melts in your mouth.
About 20 minutes before serving, mix cornstarch with cold water until smooth. Stir into slow cooker, cover, and cook on high for 15-20 minutes until sauce thickens.
Spoon tender beef and rich sauce over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired and serve hot. Crockpot Steak Bites
Ingredients
→ For the Meat
2 pounds beef sirloin, chuck roast, or stew meat, cut into bite-sized chunks
1 teaspoon salt
1 teaspoon black pepper
1-2 tablespoons olive oil for browning (optional)
→ For the Sauce
1 cup beef broth (low-sodium preferred)
¼ cup soy sauce
¼ cup Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons tomato paste
3 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon red pepper flakes (optional)
→ Optional Add-ins
1 pound baby potatoes, cut in half
1 cup baby carrots
1 cup sliced mushrooms
1 medium onion, roughly chopped
1-2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
Steps
Pat beef chunks dry with paper towels and season with salt and pepper, tossing to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Working in batches, quickly brown meat on all sides for extra flavor. This step can be skipped if you're in a rush.
In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, tomato paste, garlic, smoked paprika, onion powder, and red pepper flakes until well combined.
Transfer meat to slow cooker. If using vegetables, scatter them around and on top of the meat. Pour sauce over everything, making sure all meat is coated.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until meat is fork-tender and melts in your mouth.
About 20 minutes before serving, mix cornstarch with cold water until smooth. Stir into slow cooker, cover, and cook on high for 15-20 minutes until sauce thickens.
Spoon tender beef and rich sauce over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired and serve hot.
