Slow Cooker Swiss Steak is a comforting, slow-simmered dish featuring tender blade steaks nestled in a savory mushroom and onion gravy. Enriched with thyme, sweet paprika, and a splash of dry sherry, this hearty meal delivers deep, developed flavor with minimal effort—perfect for cozy family dinners or make-ahead meal planning.

Why You’ll Love This Recipe

Deep, Savory Flavor: The slow-cooked gravy absorbs rich flavors from mushrooms, onions, and spices.
Fork-Tender Steaks: Long, slow braising transforms tough cuts into melt-in-your-mouth bites.
Convenient Slow Cooking: Minimal hands-on time means you can set it and forget it.
Perfect for Meal Prep: Makes a generous batch that reheats beautifully.
Balanced Comfort Food: Cream adds richness, while fresh herbs brighten the dish.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

6 medium beef blade steaks
8 oz fresh mushrooms, thinly sliced
1 medium onion, sliced
1 tbsp fresh thyme, minced
1½ tsp sweet paprika
¾ cup chicken stock
¼ cup dry sherry
¼ cup flour
4 tbsp oil (divided)
Salt & pepper to taste
2 tbsp fresh parsley, chopped
½ cup cream

directions

Sauté the Mushrooms
Heat 1 tbsp of oil in a heavy skillet over medium heat. Add mushrooms, cover, and cook for 5 minutes. Uncover and cook until mushrooms are browned. Transfer to the slow cooker.
Brown the Steaks
Season blade steaks with salt and pepper. Add 1 tbsp oil to the skillet and sear steaks until well browned on both sides. Remove and set aside.
Cook the Onions and Start the Sauce
Add remaining 2 tbsp oil to the pan. Sauté onions with thyme and paprika for about 1 minute. Add flour and stir well, cooking for another minute.
Deglaze and Build the Gravy
Whisk in dry sherry and chicken stock, scraping up any browned bits from the bottom. Bring to a simmer to slightly thicken.
Assemble in the Slow Cooker
Pour the sauce over the mushrooms in the slow cooker. Nestle the browned steaks into the mixture.
Slow Cook
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the meat is fork-tender.
Finish the Dish
Stir in cream and chopped parsley just before serving. Adjust seasoning with salt and pepper as needed.
Serve
Serve hot over mashed potatoes, rice, or buttered noodles for a complete meal.

Servings and timing

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 7–8 hours (low) or 4–5 hours (high)
Total Time: Approximately 8 hours

Variations

Tomato-Based: Replace the cream with 1 cup crushed tomatoes for a classic variation.
Herbaceous Twist: Add rosemary or bay leaf for deeper herb flavor.
Wine Option: Use dry white wine instead of sherry for a different flavor profile.
Vegetable Add-Ins: Add diced carrots or celery for extra heartiness.
Gravy Boost: Stir in a teaspoon of Dijon mustard for a tangy layer.

storage/reheating

Storage:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating:
Reheat gently in a saucepan over low heat or microwave in short intervals. Add a splash of stock or cream to loosen the gravy if needed.

Freezing:
Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat before serving.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or round steak are good substitutes and also respond well to slow cooking.

Is the cream necessary?

No, but it adds richness. You can omit it or use sour cream or Greek yogurt as a tangy alternative.

Can I make this on the stovetop instead?

Yes, simmer everything in a Dutch oven over low heat for about 2–2.5 hours, covered.

What can I serve this with?

Mashed potatoes, rice, egg noodles, or even crusty bread pair well with the rich gravy.

Is it okay to skip the sherry?

Yes, you can substitute with beef broth or a splash of apple cider vinegar for depth.

Can I use dried herbs instead of fresh?

Yes, use 1 teaspoon of dried thyme in place of fresh.

How do I thicken the gravy more?

After cooking, remove the steaks and simmer the gravy uncovered until reduced to desired thickness.

Can I prepare this the night before?

Yes, assemble everything in the slow cooker insert and refrigerate overnight. Start cooking in the morning.

Does this freeze well?

Yes, this dish freezes and reheats well. Let cool completely before freezing.

Can I make it dairy-free?

Omit the cream or replace it with a plant-based alternative such as coconut cream (note: this will alter the flavor).

Conclusion

Slow Cooker Swiss Steak is a deeply satisfying, comfort-filled meal that transforms simple ingredients into something special. The slow simmer melds tender beef with earthy mushrooms and savory herbs, all wrapped in a velvety, aromatic sauce. Whether you’re feeding a crowd or preparing meals ahead, this recipe is a practical and delicious addition to your home cooking repertoire.