The Slow Cooker Secret to Perfectly Tender Steak

# Why this recipe works

# What you need

• Aromatics: 1 large sliced onion, 2 cloves garlic, 4 ounces mushrooms
• Flavor boosters: 6 slices bacon, 1/2 cup red wine (or extra beef broth), 2 cups beef broth, 1 tbsp tomato paste, 1 bay leaf, 1/2 tsp dried thyme and 1/2 tsp dried rosemary
• Thickener: 2 tbsp cornstarch mixed with 2 tbsp water
• Tools: meat mallet, 6-quart slow cooker, skillet

# The process, step by step

1. 1Tenderize: Pound the steaks with a meat mallet so they cook evenly. Season with salt and pepper.
2. 2Render bacon: Cook bacon until crisp, reserve the fat.
3. 3Brown steaks: Sear steaks in the bacon fat. Browning adds flavor and leaves fond for the gravy.
4. 4Soften onions: Briefly cook onions in the skillet, then add them to the slow cooker with the steaks.
5. 5Deglaze: Pour red wine into the hot pan and scrape up browned bits, then add the deglazing liquid to the slow cooker.
6. 6Add remaining ingredients: Mushrooms, tomato paste, garlic, herbs, bay leaf and beef broth.
7. 7Slow cook: Cook on low 8–9 hours or on high 4–5 hours, until the beef is fork-tender.
8. 8Thicken at the end: Remove the bay leaf, stir in the cornstarch slurry, cover and cook 15 minutes until the gravy thickens.
9. 9Finish: Stir in the reserved bacon and serve immediately over mashed potatoes, rice or egg noodles.

# Timing and temperature guidance

• Prep time: about 20 minutes.
• Total time listed: roughly 4 hours 50 minutes in the recipe (shorter high setting option available).

• Slice onions evenly so they soften at the same rate.

• Deglazing with wine (or broth) captures fond and layers flavor—don't skip it.

• If you skip red wine, replace it with extra beef broth.

# Serving and storage

# Nutrition (as provided) Per serving (recipe estimate): about 637 calories, 55 g protein, 38 g fat, 11 g carbs, 611 mg sodium.