Why would I be making a stew out of steak you might be wondering? We usually don’t eat much red meat, but a crockpot steak stew? However, my guy kept joking about missing eating steak even though he knows we are trying to watch our cholesterol. Now that I brought you up to speed, I decided to give him what he wanted and bought some steaks when a local grocery store had a special sale to buy a package and get one package for free. If that didn’t sound tempting, then the store also had further savings on each package with a separate coupon to additionally reduce the price.
I don’t remember the cut of the steak, but the pieces were thick and appeared perfect for broiling or simply frying with lots of onions. The store sale was so great that each package came to about $3 to $4. Though I knew it wasn’t the healthiest choice for our diet, I bought six packages with the intention of freezing them for occasional meat meals since my guy kept joking about missing steak.
Since we truly gave up red meat for the most part, I retired my meat mallet somewhere in a box that I stored in my basement. Instead, I just soaked the pieces in a marinade of lemon juice and oil before frying the steaks up and served them with vegetables as usual for dinner.
When we went to eat them, the steaks were as hard as leather, which could account for such a cheap price. We don’t waste food, but this meat gave our teeth a vigorous workout trying to chew what must have been the oldest beef on the planet.
After that experience, I made it a point to find my meat mallet and pound that dinosaur beef before rubbing salt over the steaks. I wish that I could say this tenderized these ancient steaks, but they still were tough.
I was nearly tempted to give up on these horrible steaks, but decided I would try to tenderize this meat in yet another way. Therefore, I thought slow cooking them in an acidic tomato base might help along with lots of paprika and an assortment of vegetables could be worth trying. I even added about a half cup of leftover spaghetti from dinner the day before. The result was a delicious save and creation of my crockpot steak stew that even my guy enjoyed.
My crock pot steak stew recipe is quite easy and one capable of tenderizing even the worst cut of beef judging from how it treated those steaks. The sauce receives its thicker state from flouring the cut pieces of steak before browning and coating again with the remaining flour along with vegetables like you do when making a roux.
I hope that you never run into as tough of beef as I did, but if you do or even if you don’t, my crockpot steak stew recipe is an excellent solution for a tasty dinner. If you also prefer to save work by cooking in your crockpot, you also should try my recipes for crockpot stuffed peppers and my Hawaiian crockpot chicken, which are delicious ways to change up your dinner menu.
My crock pot steak stew is a tasty and easy dinner solution for tenderizing tough beef in a delicious paprika inspired sauce with vegetables.
- 2 cups small diced tomatoes
- 3/4 pounds steak cut into small pieces
- 1/4 cup flour
- 1/4 cup olive oil
- 2 tablespoons paprika
- 3 onions medium diced
- 2 potatoes large cut into small pieces
- 2 carrots peeled sliced into pieces
- 1/2 teaspoons salt
- 8 ounces fresh mushrooms cleaned and sliced into pieces
- 1 cup water
Rinse the steak and place some of the flour on each side of it, pressing in the flour to coat before cutting the steak into small pieces.
Fry the steak pieces in the olive oil to gently brown.
Add the chopped onions to your frying pan next to brown as well.
After the onions are golden brown, add the potatoes and carrots to cook a little before adding the chopped mushrooms next.
When the mushrooms start shrinking and juice, take the loaded frying pan off of the heat.
Use the remainder of the flour to coat the pan ingredients.
Transfer the pan ingredients into a crock pot and add the tomatoes, salt and paprika.
Add a cup of water and give the ingredients a stir before coving with the lid.
Cook the crock pot steak stew on low for about six hours.
Check periodically if the ingredients seem to dry. If so, then feel free to add more water and give it another stir.