Crockpot Steak Diane turns a classic restaurant favorite into an easy slow cooked comfort meal! Tender, melt-in-your-mouth beef and mushrooms are simmered in a creamy, savory gravy and served over mashed potatoes or rice. One taste and you’ll be hooked!
Ellen’s Notes
Traditional steak diane often needs high heat, searing, and last‑minute sauce work, but this crockpot version gives you that great flavor with almost zero effort! The beef becomes ultra-tender, and the gravy simmers to perfection while you go about your day.
Whether you’re cooking for a crowd or just for two, it scales nicely and tastes just as good. It’s one of those recipes I keep in my back pocket for nights when I want comfort food without any stress!
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Beef Stew Meat: Chuck roast also works well, just cube it into 2-inch pieces for even cooking.
- Shallots: A small onion is fine if that’s what you have on hand. Shallots add a slightly sweet, delicate flavor, but a white or yellow onion will also work.
- Beefy Mushroom Soup: I can always find this can of Campbell’s soup at the grocery store. I haven’t ever seen another brand carry it. It really enhances the mushroom flavor and adds creamy body to the sauce. You can substitute with regular cream of mushroom, but the “beefy” version adds more richness.
- Low-Sodium Brown Gravy Mix Packets: This adds flavor and thickens the sauce, but if you can use 2 tablespoons of cornstarch and 2 teaspoons beef bouillon instead.
- Dijon Mustard: Don’t swap this with regular yellow mustard, you need the sharper flavor from dijon to balances out the creamy and savory notes.
- Mushrooms: Any kind of mushrooms will get the job done. Just make sure they’re cut to the same size so they all cook evenly and fit nicely on your fork.
- Heavy Cream or Sour Cream: Heavy cream gives a richer, smoother finish. Sour cream adds a slight tang that brightens up the sauce. Both work — go with what you’re in the mood for.
Tips for Making Crockpot Steak Diane
Scroll down to the printable recipe card for full instructions.
Brown your meat first (optional). If you have time, quickly searing the beef cubes in a hot skillet before adding them to the crockpot adds an extra depth of flavor. However, this recipe works just fine without it!
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Mix the sauce thoroughly before adding. Blend the soup, gravy packets, Worcestershire, Dijon, and tomato paste in a separate bowl first. This ensures all the flavors are evenly distributed to season the beef.
Low and slow cook time is best! Cooking on LOW for 6 to 8 hours will create the most tender results.
Wait to add mushrooms and cream. Mushrooms can break down or become mushy if added too early. Heavy cream can break the sauce or even curdle if cooked for too long. So stir both in during the last 20 minutes of cooking!
Serve it over something to soak up the sauce. Mashed potatoes, buttered egg noodles, or rice are perfect here. The sauce is so rich and flavorful, you’ll want something to soak it all up.
Storing and Reheating
The flavors deepen overnight, making this dish great for leftovers or as a meal prep option.
Let your leftovers fully cool off before storing in an airtight container in the fridge. It’ll keep for up to 4 days. The best part? It reheats like a dream in the microwave! Just zap your leftovers for 30 seconds at a time, stirring each time it stops, until warmed all the way through.
I don’t recommend freezing Steak Diane, unless you freeze it before adding the cream. Then thaw it overnight in the fridge and warm it back up in a slow cooker or on the stove top. Stir in your cream and simmer it for a few minutes before serving.
Crockpot Steak Diane
Ingredients
- 2 lbs beef stew meat, or chuck roast, cut into 1-inch pieces
- 2 teaspoons garlic powder
- 2 large shallots, or 1 small onion, diced
- 1 (10.5 oz) can beefy mushroom soup
- 2 (.87 oz) packets low-sodium brown gravy mix
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons tomato paste
- 2 cups sliced mushrooms
- ¼ cup heavy cream, or sour cream
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Instructions
- Spray a 7-quart crockpot, or larger, with non-stick spray. Add the meat and onion. Season with the garlic powder.
- In a separate bowl, mix the soup, gravy packets, Worcestershire sauce, Dijon mustard, and tomato paste until well-blended. Pour over the meat in the crockpot and stir to combine.
- Cover and cook for 6 to 8 hours on low or on high 4 to 6 hours. If you have the time, low and slow is the best way to go since we're using tougher cuts of beef!
- Twenty minutes before serving, add the mushrooms and cream and stir to combine. Cover and let simmer for 15 minutes more. Serve warm over mashed potatoes, rice, or pasta, with chopped fresh parsley for garnish, if desired.
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Notes
Nutrition
More Easy Crockpot Beef Dinners
- Crockpot Cowboy Stew – So hearty with both sausage and beef.
- Crockpot Steak and Potatoes – Turns out so tender and flavorful.
- Crockpot Swiss Steak – The thick tomato gravy is so satisfying!
- Crockpot Chili Mac and Cheese – A family favorite we make often.
- Crockpot Beef Tips – The ultimate comfort food dinner.
- Crockpot Pot Roast – Seriously the best you’ll ever taste!
- Crockpot Pepper Steak – Tender beef, onions, and peppers.
