Easy Gluten-Free Beef Cube Steaks in the Crockpot
I really appreciate a gluten-free meal that is quick and easy to prepare. Even when I’m at home, some days I like to have dinner started and simmering away on its own while I work elsewhere. In a crockpot or slow cooker, these Beef Cube Steaks cook on their own without any attention until it’s almost time to eat. Then we have a frugal meal that my husband thinks is awesome, and there’s not too much to clean up.
They also are popular with mashed potatoes or quinoa or rice, especially with a green side salad or your favorite vegetable like green beans, yellow squash or broccoli. If you are cooking for someone with gluten intolerance or gluten sensitivity, you can safely serve these cube steaks to them, and everyone else will also enjoy them.
- 1 Teaspoon Oil
- 1 Small Bay Leaf
- 1 Tablespoon Parsley, coarsely chopped
- 1/4 Teaspoon Pepper, ground
- 1/4 Teaspoon Dried Thyme, crushed
- 1 Clove Garlic, minced
- 2 Each Carrots, quartered
- 1 Stalk Celery, quartered
- 1 Small Onion, quartered
- 1 Tablespoon Worcestershire Sauce, or 2 tablespoons cooking wine, or 1 teaspoon apple cider vinegar
- 1 Pound Beef Round Steak, "cubed" or tenderized, cut in serving-sized pieces
- 1 Cup Water
- 5 Tablespoons Sweet Rice Flour (2 tablespoons for each cup of liquid)
- 1/2 Cup Cold Water
- 2 Cups Cooking Juices From the Crockpot, adding Water or Gluten-Free Broth, as needed, to make 2 cups
Put the oil in the bottom of a 1-3/4 quart crockpot or slow cooker. Spread it around to coat the bottom and lower sides. Add the next 11 ingredients in the order given, pouring the water over the top of the cube steaks. Cover.
Cook on low for 8-10 hours or on high for 4-6 hours, depending on your crockpot/slow cooker instructions.
If you want to add salt, do that about 10 or 15 minutes before serving.
When the meat and vegetables are well done, remove much of the broth from the crockpot to a measuring pitcher. Measure it so that you have 2 cups, adding water or gluten-free broth if needed.
In a saucepan, stir the sweet rice flour into the 1/2 cup cold water until smooth. Then stir in the broth you measured from the crockpot. Cook and stir continuously over medium heat until it thickens and bubbles. Adjust seasoning and serve.
You can easily double this recipe for more servings. If you want to freeze the extra with its share of the liquid, just don't make the gravy for that part yet. You'll have a quick, easy meal ready for another day.
While this recipe is popular with people who have no food allergies, it is gluten-free (contains no wheat, barley or rye flour). It is also dairy-free and lactose-free, as well as egg-free and nut-free. If you skip thickening the gravy, it will also be low-glycemic or low-carb and suitable for a paleo diet.