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Slow Cooker Grillades

Slow Cooker Grillades
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Slow Cooker Grillades is a classic Southern comfort dish featuring tender beef medallions simmered slowly in a rich, savory Creole-flavored gravy. This easy, hands-off recipe requires minimal prep and combines simple ingredients like beef, aromatic vegetables, spices, and tomato-based broth to create a melt-in-your-mouth texture and deep, hearty flavors. Perfect for meal prepping or a satisfying weeknight dinner, it pairs wonderfully with grits, rice, or mashed potatoes.

Ingredients

Scale

Meat

  • 2 pounds beef round steaks or chuck, trimmed and cut into medallions

Vegetables and Aromatics

  • 1 large onion, finely chopped
  • 1 bell pepper, finely chopped
  • 3 cloves garlic, minced

Liquids and Sauces

  • 2 tablespoons tomato paste
  • 1 (14 oz) can crushed tomatoes
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce

Seasonings and Herbs

  • 2 teaspoons Creole seasoning
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste

Thickening Agents

  • 2 tablespoons all-purpose flour or cornstarch (for gluten-free option)
  • 2–3 tablespoons cold water (to make slurry)

Optional Add-ins

  • Cayenne pepper or hot sauce, to taste (for extra heat)
  • 1/4 cup cream or 1 tablespoon butter, stirred in at the end for richness
  • Mushrooms or okra, chopped (for vegetable variation)

Instructions

  1. Prepare the Meat and Vegetables: Trim excess fat from beef and cut the steaks into smaller medallions. Season all pieces evenly with Creole seasoning. Finely chop onion, bell pepper, and garlic to build layers of flavor.
  2. Brown the Meat: Heat a skillet over medium-high heat and quickly sear the beef medallions on both sides until browned, about 2-3 minutes per side. This step adds depth and a delicious crust to the meat.
  3. Sauté Aromatics: In the same skillet, add the chopped onions, bell peppers, and garlic. Sauté for about 5 minutes until softened and fragrant, releasing their natural sweetness.
  4. Combine Ingredients in Slow Cooker: Transfer the browned meat and sautéed vegetables to the slow cooker. Add tomato paste, crushed tomatoes, beef broth, Worcestershire sauce, fresh thyme sprigs, and bay leaves. Stir gently to combine all ingredients.
  5. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Slow simmering will render the meat tender and blend the flavors beautifully.
  6. Thicken the Gravy: Approximately 30 minutes before serving, mix the flour or cornstarch with cold water to create a slurry. Stir the slurry into the slow cooker. Cook uncovered for the remaining time until the gravy thickens to your preferred consistency.

Notes

  • Choose cuts with a bit of fat like chuck or round steaks for natural tenderness and flavor during cooking.
  • Don’t skip browning the meat—this step adds crucial caramelized flavor.
  • Season meat at multiple stages for deeper, nuanced taste.
  • Cook low and slow to break down collagen and achieve a melt-in-your-mouth texture.
  • Add thickener gradually to avoid an overly gloopy sauce.
  • Optional: Add cream or butter at the end for a richer, silkier gravy.
  • Reheat leftovers gently with a splash of beef broth to keep meat tender and sauce moist.

Nutrition

Find it online: https://easyfoodflash.com/slow-cooker-grillades/