Tender Slow Cooker Garlic Steak Bites
Slow Cooker Ribeye in Butter Gravy – soft, juicy meat in a rich sauce with just a few ingredients. Easy and perfect for a cozy dinner.
Ingredients
- 1 ¾ pound ribeye steaks cut into cubes (2 x 2 cm)
- ½ teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 onion sliced in half rings
- 1 teaspoon cornstarch
- 1 tablespoon water cold
- 4 cloves garlic chopped
- ⅔ cup beef broth preferably homemade
- 1 tablespoon Worcestershire sauce
- 5 tablespoons butter divided
Ingredients you need per step are listed below the step in Italic
Instructions
- Remove the ribeye from the fridge for at least 30 minutes before cooking.1 ¾ pound ribeye steaks
- Sprinkle the meat with salt and pepper.½ teaspoon sea salt, 1 teaspoon ground black pepper
- Place the onion rings at the bottom of the slow cooker.1 onion
- Add the ribeye cubes on top.
- Mix cornstarch with water to a smooth liquid.1 teaspoon cornstarch, 1 tablespoon water
- In a small bowl, mix beef broth, garlic, Worcestershire sauce, and the cornstarch mix. Pour this over the meat.4 cloves garlic, ⅔ cup beef broth, 1 tablespoon Worcestershire sauce
- Cut the remaining butter into pieces and place them on top of the meat.5 tablespoons butter
- Turn the slow cooker on: LOW for 6–8 hours or HIGH for 3–4 hours
- The meat will be super soft and full of flavor.
NOTES
1. Variations:
- Add mushrooms in the last 2 hours for a nice extra taste.
- Like it a bit sweeter? Add one tablespoon of balsamic vinegar to the sauce.
- Fridge: Keep leftovers in a sealed box for up to 3 days.
- Freezer: Let it cool first. Then, freeze for up to 3 months.
- Reheat: Warm slowly in a pan or microwave.
Nutrition
Calories: 565kcal | Carbohydrates: 5g | Protein: 41g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 721mg | Fiber: 1g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 4mg | Iron: 4mg
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