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Apple Cider Denver Steak Slow Cooker. Mix one simple sauce, pour it over beef, and let your slow cooker handle the rest. Your whole house will smell incredible — and dinner practically makes itself! Stir together one easy sauce, pour it right over the beef, and just walk away. Hours later, your kitchen smells like something from a fancy restaurant — but you barely did a thing.
I want to tell you about a dinner that practically cooks itself. You take some chunky beef, lay it in the slow cooker, and make one simple sauce using apple cider, beef stock, mustard, and a few other easy things. Pour it all over the meat, put the lid on, and go live your life. Watch TV, do some laundry, help with homework — whatever you need to do. When you come back, the beef is falling-apart soft and swimming in a sauce that’s a little sweet, a little tangy, and totally delicious. It tastes like something you’d get at a cozy restaurant on a cold fall night. But the secret is, it barely took any work at all.
Apple Cider Denver Steak Slow Cooker
Servings: 4
Apple Cider Denver Steak Slow Cooker
Ingredients
- 2 pounds beef Denver steak, cut into 1½-inch chunks
- 1.5 cups apple cider (not apple cider vinegar!)
- 1 cups low-sodium beef stock
- 2 tablespoons whole grain mustard
- 2 tablespoons fresh sage, minced (or 2 tsp dried)
- 0.3 cups shallots, minced (about 2 medium)
- 1 tablespoons olive oil (optional, for searing)
- 1 teaspoons kosher salt, plus more to taste
- 0.5 teaspoons black pepper
- 1 tablespoons cornstarch (optional, for thickening)
- 1 tablespoons cold water (optional, for thickening)
Apple Cider Denver Steak: Steps
- Season the beef: Cut the 2 pounds beef Denver steak, cut into 1½-inch chunks into chunky pieces and trim off any big bits of fat. Sprinkle 1 teaspoons kosher salt, plus more to taste and 0.5 teaspoons black pepper over the meat and give it a toss so every piece gets a little seasoning. Lay the beef pieces flat in the bottom of your slow cooker.
- Optional: brown the beef: Want extra flavor? Heat the 1 tablespoons olive oil (optional, for searing) in a pan on medium-high. Cook the beef pieces for 1 to 2 minutes on each side until they turn brown, then move them into the slow cooker. This step is totally optional — skip it if you want a simple dump-and-go meal.
- Make the sauce: In a bowl, mix together the 1.5 cups apple cider (not apple cider vinegar!), 1 cups low-sodium beef stock, 2 tablespoons whole grain mustard, 2 tablespoons fresh sage, minced (or 2 tsp dried), and 0.3 cups shallots, minced (about 2 medium). Stir it well until everything is mixed together smoothly. This is the one yummy sauce that makes the whole dish taste amazing.
- Pour sauce over beef: Pour your apple cider sauce all over the beef in the slow cooker. Make sure the liquid gets down between all the meat pieces. The beef should be mostly covered. If it’s not, just add a small splash more of beef stock or water.
- Slow cook until tender: Put the lid on. Cook on LOW for 7 to 420 minutes
, or cook on HIGH heat for 3½ to 4½ hours. The meat is ready when it’s super soft and falls apart easily with a fork. Try not to lift the lid too much — it makes cooking take longer. - Taste and adjust: Give the sauce a taste. Does it need more salt or pepper? Add a little if you think so. The sauce should taste savory with a hint of sweetness from the cider and a tiny bit of tang from the mustard.
- Optional: thicken the sauce: Want a thicker sauce? Mix the 1 tablespoons cornstarch (optional, for thickening) and 1 tablespoons cold water (optional, for thickening) together in a small bowl until smooth. Turn the slow cooker to HIGH, stir in the cornstarch mix, and leave the lid off for about 10 to 12m 30s until the sauce thickens up a bit.
- Serve: Stir the beef so it gets coated in all that good sauce. Spoon it over mashed potatoes, rice, or noodles. Add a little extra fresh sage on top if you have some. Serve hot and enjoy!
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