Southern-Style Slow-Cooked Steak with Rich Gravy

Ingredients

• 2 lbs cube steak (or round steak, cut into portions)

• 1 cup all-purpose flour

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp smoked paprika

• Salt and black pepper, to taste

• 4 tbsp vegetable oil (for searing)

• 1 large onion, thinly sliced

• 3 cloves garlic, minced

• 3 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme (or 2–3 sprigs fresh thyme)

• 1 bay leaf

• 2 tbsp cornstarch + 2 tbsp cold water (slurry, optional for thickening)

• Fresh parsley, chopped (for garnish)

Instructions

1. Season and dredge the steak: Mix flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Coat each piece of steak in the seasoned flour. Shake off excess.

2. Sear the steaks: Heat oil in a large skillet over medium-high heat. Brown steaks on both sides, about 2–3 minutes per side. Transfer to a slow cooker.

3. Cook the onions: In the same skillet, add sliced onions and cook until softened and lightly golden. Add garlic and cook 1 minute. Deglaze with a splash of beef broth, scraping up browned bits.

4. Build the gravy: Pour onions and pan juices over the steaks in the slow cooker. Add remaining beef broth, Worcestershire sauce, thyme, and bay leaf.

5. Slow cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until steaks are fork-tender.

6. Thicken (optional): Remove bay leaf. If you prefer thicker gravy, stir in cornstarch slurry and cook on High for 10–15 minutes until thickened.

7. Serve: Spoon rich onion gravy over steaks. Garnish with fresh parsley.