Slow-Cooked Beef Blade Steak

Dive into tender, succulent beef with this slow-cooked blade steak recipe. Let the flavors meld as the beef simmers to perfection, creating a dish that’s sure to become a family favorite.


  • 2 lbs beef blade steak
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil


  1. Season the blade steak generously with salt and pepper on both sides.
  2. Heat olive oil in a skillet over medium-high heat. Sear the blade steak on both sides until browned, about 3-4 minutes per side. Transfer the steak to the slow cooker.
  3. In the same skillet, add a little more oil if needed and sauté the onion, garlic, carrots, and celery until they begin to soften, about 5 minutes.
  4. Add the sautéed vegetables to the slow cooker on top of the blade steak.
  5. In a bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture over the steak and vegetables in the slow cooker.
  6. Cover and cook on low for 6-8 hours or until the beef is tender and easily shreds with a fork.
  7. Once cooked, remove the blade steak from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the vegetables and juices.
  8. Taste and adjust seasoning if necessary. Serve hot, spooned over mashed potatoes or with crusty bread to soak up the delicious juices. Enjoy!

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