Tag: red wine

Effects Of Lifetime Use Of Alcohol And Cannabis

A closer look at the effects of lifetime use of alcohol and cannabis as science rethinks moderation and health outcomes.

As social norms around drinking and cannabis continue to shift, researchers are taking a closer look at how these substances affect health over a lifetime. While liquor companies are struggling as Gen Z and younger millennials move away from cannabis, what are the long term effects of lifetime use of alcohol and cannabis? While alcohol has long been treated as a cultural staple, cannabis is increasingly being studied not just for short-term effects, but for how moderate use over decades may influence brain health, cognition, and overall risk.

RELATED: Why Anxiety Feels Worse Than Ever

A recently published study examining lifetime cannabis use offers a perspective challenging many assumptions. Researchers found adults with a history of cannabis use performed as well as, and in some cases better than, non-users on tests measuring attention, memory, and processing speed. The study also identified larger brain volume in regions associated with learning and memory among some cannabis users, particularly in older adults. Importantly, the findings focused on lifetime exposure rather than heavy or daily use, suggesting moderate consumption may not carry the cognitive risks once broadly assumed.

Earlier research linking cannabis to memory and attention problems often centered on heavy use, frequent intoxication, or adolescent exposure. Lifetime studies paint a more nuanced picture, indicating use patterns matter significantly. Occasional or moderate cannabis use appears to differ sharply from chronic, high-dose consumption when it comes to long-term cognitive outcomes.

Alcohol research has moved in a different direction. For years, moderate drinking was commonly associated with potential cardiovascular benefits, particularly red wine consumption. More recent analyses, however, have cast doubt on those claims. Large population studies and updated public health guidance now suggest even moderate alcohol use increases lifetime cancer risk and may contribute to cognitive decline and dementia.

Alcohol is a known neurotoxin, and long-term exposure has been linked to reduced brain volume and structural changes in areas related to memory and executive function. While some individuals may experience short-term cardiovascular benefits from low-level drinking, those effects are increasingly outweighed by evidence of cumulative harm over time.

RELATED: Is CBD Next On The Fed’s Hit List

At the population level, alcohol also carries a heavier social and medical burden. Alcohol use disorder affects more people than cannabis use disorder, and alcohol is a contributing factor in liver disease, accidents, and premature death. Cannabis dependence exists, but fatal overdose does not, and the overall risk profile differs substantially.

None of this suggests cannabis is risk-free or appropriate for everyone. Individual health conditions, mental health history, age of initiation, and frequency of use all matter. But as research on lifetime exposure expands, the gap between long-held assumptions and current evidence is narrowing.

For readers trying to make informed choices, the emerging consensus is clear: moderation, context, and long-term patterns matter more than outdated narratives. As science continues to evolve, so too does the understanding of how alcohol and cannabis shape health across a lifetime.

Amy Hansen

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February 2, 2026
Crock Pot Beef Stroganoff
Crock Pot Beef Stroganoff has tender chunks of beef and mushrooms in a rich creamy stroganoff sauce. It slow cooks all day for a cozy, hands-off dinner.

Browning the beef first gives the sauce a deep, savory flavor you’d never guess came from a slow cooker.
This tried-and-true family favorite has been made, and loved, by thousands of readers.

This slow cooker stroganoff is so easy, it practically cooks itself. The beef is extra tender.

The sauce has all of the flavor of a traditional stroganoff recipe with an extra goodness from slow cooking the beef in a rich broth.

Prep ahead: Prep ahead friendly—brown the beef the night before and pop it in the crockpot in the morning.
Ingredients for Crock Pot Stroganoff
- Beef: The best beef for slow cooking is chuck roast as it has a lot of flavor and becomes very tender. If you have a roast, cut it into bite-size cubes. You can also use stewing meat.
- Mushrooms: Use white or cremini mushrooms. Short on time? Use 2 cans of drained sliced mushrooms.
- Broth: A rich beef broth gives the best flavor. If using low sodium broth, add a bouillon cube for depth.
- Sour cream: Add sour cream just before serving so it doesn’t separate or curdle. You can replace sour cream with Greek yogurt.
Variations
- Meat: You can replace the meat with 1 1/2 pounds of lean ground beef. Brown it, drain the fat, add it to the slow cooker, and proceed with the recipe.
- Seasonings: I like to keep the seasonings simple, but herbs such as thyme can be added to taste.
How to Make Beef Stroganoff in a Crock Pot
1. Brown: Browning the beef adds another layer of flavor. Sear in small batches, if you overcrowd the pan, the beef won’t brown as well. Deglaze the pan with wine or broth and scrape up the browned bits.
2. Slow Cook: Add the beef and remaining sauce ingredients, except sour cream, to the slow cooker. Cook until tender.
3. Finish the sauce: Once the beef is tender, thicken the sauce with cornstarch and add sour cream.
- Cook on Low (preferred): 7 to 8 hours
- Cook on High: 4 to 5 hours
Serving Suggestions

I most often serve beef stroganoff over egg noodles but it’s also great over mashed potatoes or any type of pasta. To stretch the meal further, add a tossed salad and a side of garlic bread.
Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Cut the beef into 1-inch cubes and trim any fat.

Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker.

Place beef, garlic powder, onions, dijon, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker.

Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.

Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.

Stir in sour cream. Serve over egg noodles.

Calories: 568 | Carbohydrates: 38g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 131mg | Sodium: 263mg | Potassium: 766mg | Fiber: 2g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 2.5mg | Calcium: 73mg | Iron: 3.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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December 9, 2025
This Pot Roast Recipe Has Almost 2,000 5 Star Reviews
This pot roast recipe is foolproof. Fresh ingredients (no packets!), tender beef, and lots of veggies smothered in gravy deserves a permanent spot in your recipe rotation.
This recipe makes a tender roast every time.

It’s easy to make with fresh ingredients. No packets or ‘cream of’ soup needed.

Vegetables are added to make it a complete meal in just one pot.

I’ve included step-by-step instructions for a savory gravy.

⭐️⭐️⭐️⭐️⭐️ “Easy to prepare, this recipe never disappoints! It is tender and tasty every time. I use the Dutch oven in my oven and it slowly cooks to perfection!”
What is Pot Roast?

This is a classic recipe and for good reason! A pot roast is a beef roast that generally starts with a tougher cut of beef.

Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy.

Ingredient Tips
- Beef: Chuck roast is the best choice for this pot roast recipe. Other cuts of beef with marbling, like round roast or rump roast, are also great options for cooking low and slow. Be sure to select a roast that has lots of marbling in it which carries flavor and helps make the gravy absolutely mouth-watering!
- Onions: Cook the onions with the roast, they will dissolve into the gravy, adding flavor. If you’d like chunks of onion, add extra with the other vegetables.
- Vegetables: Baby potatoes are a great choice. They don’t require peeling and hold their shape well (russet potatoes tend to fall apart, although they still taste great). Cut the carrots and celery a bit bigger so they don’t overcook. You can add other veggies like mushrooms, turnips, or sweet potatoes.
- Broth: Use beef stock and red wine when cooking the meat. You can replace the wine with additional broth. Do not use low-sodium broth, or the gravy won’t have enough flavor.
How to Make a Pot Roast

This is an overview of the steps to make a pot roast. Find full details below!
Sear beef: Season and sear the beef chuck roast in a Dutch oven or large pot.

Add onions & liquid: Add onions, broth, wine, and seasonings. Bake in the oven for 2 hours.

Add vegetables: Add vegetables and cook until the roast and vegetables are tender.

Make gravy: Separate the fat from the drippings and prepare the gravy according to the recipe directions.
How to Check if Pot Roast Is Done

For this recipe (which uses the technique of braising), skip the thermometer and go by feel. Insert a fork into the roast and twist it slightly. It should be very tender, have very little resistance, and come apart easily.

If the meat isn’t fork-tender, cover it and cook for 20 to 30 minutes longer, then check it again.

What can I cook it in if I don’t have a Dutch Oven?

Instead of a Dutch oven, try using an oven-safe pot with a lid, a deep roasting pan covered tightly with foil, or a casserole dish with an oven-safe lid.

What can I use instead of wine?

You can use additional beef broth in place of wine.

How Long to Cook a Pot Roast

Cooking times can vary depending on the size and type of roast you purchase. Here are approximate cooking times for pot roast in the oven:
– Cook a 3 lb. roast for a total of 3-3.5 hours
– Cook a 4 lb. roast for a total of 3.5-4 hours
– Cook a 5 lb. roast for a total of 4.5-5 hours
Cook times can vary based on the type of roast. Check the roast with a fork, if it is tough, the roast probably needs MORE time to cook. Cover it back up and let it keep on cooking.

Can I cook it in a slow cooker?

This can be made in the slow cooker on low for 8-10 hours or on high for 4-6 hours. The slow cooker has less evaporation, so reduce the broth to 1 cup and the wine to ½ cup.

Do I have to sear the roast?

I recommend searing the roast to create a flavorful crust. This, along with deglazing the pan, really enhances the flavor of the gravy. You can certainly skip the searing if you’d like.

How do I make Pot Roast gravy?

Turn the sauce into a great pot roast gravy in only 3 steps!
1. Whisk two tablespoons of corn starch in cold water until smooth (this is called a slurry).
2. Remove beef and veggies the broth and bring to a simmer. You should have about two cups, add more beef broth if needed.
3. Whisk the slurry into the simmering broth until thickened.

Storing Leftovers
- Fridge: Keep leftover pot roast in a covered container in the refrigerator for up to 4 days.
- Freezer: Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator.
What to Serve with Pot Roast

To stretch this pot roast a little further, add some sides to go with your mouthwatering roast.
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Prep Time 25 minutes

Cook Time 4 hours 10 minutes

Total Time 4 hours 35 minutes

Preheat oven to 300°F.

Season roast with salt and pepper.

In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.

Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.

Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.

Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.

Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.

*Red wine can be replaced with additional beef broth. Any dry red wine can be used, and it doesn’t have to be expensive to add great flavor. I often use cabernet sauvignon as I have it on hand, but you can use malbec, merlot, or cabernet franc among others.
To Make Gravy:

Combine 2 tablespoons cornstarch or flour with 2 tablespoons cold water until smooth.

Remove beef and vegetables from the pot. Use a gravy separator or a spoon to separate the fat from the drippings.

Bring the remaining broth/drippings to a boil and whisk in the slurry mixture a little bit at a time until thickened. Add extra broth if needed.

Season with salt & pepper to taste.

To make gravy with a roux: Add 4 tablespoons flour and 4 tablespoons butter to a saucepan and cook for 2 minutes. Gradually add 3 to 4 cups of the skimmed drippings, whisking after each addition until smooth. Let boil 1 minute and season with additional salt and pepper.
Store leftovers up to 4 days in the refrigerator or up to 3 months in the freezer.

Calories: 419 | Carbohydrates: 16g | Protein: 35g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 396mg | Potassium: 1032mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5171IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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November 2, 2025
Slow Cooker Short Ribs
Slow cooker short ribs are melt-in-your-mouth tender and incredibly easy to make.

In this recipe, short ribs slow cook in a beefy red wine sauce with onions, carrots, celery, and aromatic herbs and spices.
It’s a hearty dish that is so easy it practically cooks itself—set it and forget it.

A slow cooker ensures that the meat is fall off the bone tender.

This recipe includes steps for making a deliciously rich and savory sauce from the cooking liquid that can be seasoned to match the menu.
What You Need For Slow Cooker Short Ribs

Short Ribs: Use either English-style beef short ribs. They are square and are sold in single pieces. Frozen ribs should be thawed first so they can be seared, for an extra boos of flavor.

Vegetables: Onions, carrots, and celery are the main components of a “mirepoix,” which infuses flavor into all kinds of proteins. You can add diced potatoes, sweet potatoes, or mushrooms as well.

Seasonings: The earthy flavors of dried herbs add depth of flavor to slow cooker short ribs! Make a shortcut Italian seasoning blend from scratch or spice your ribs up with a Cajun blend.

How to Make Short Ribs in a Slow Cooker

A crockpot makes short ribs so easy; they practically cook themselves.
1. In a skillet, brown the ribs and soften the onions.
2. Transfer ribs and onions to a slow cooker with the rest of the ingredients (recipe below).
3. Cook on low for 7-8 hours, then remove ribs and veggies.
4. Skim the fat off the drippings into a saucepan and make gravy.
Serve Slow Cooker Ribs With …

We love short ribs with mashed potatoes, egg noodles, or creamy polenta.

Tips for Tender Short Ribs
- Searing the meat adds another layer of flavor.
- Low and slow is the best way to ensure the ribs are tender. Avoid opening the lid as it will leat out heat and add to the cooking time.
- Ribs have a lot of fat, so skim the drippings before making gravy or use a gravy separator.
- I thicken the gravy with a cornstarch slurry, but you can also use a roux (flour and fat) if you’d prefer. Follow the ratios in my gravy recipe.
Storing Leftover Short Ribs
- Keep leftover short ribs in an airtight container in the refrigerator for up to 4 days or freeze leftovers for up to 4 months.
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Slow Cooker Short Ribs

Beef ribs are slow-cooked in red wine with vegetables and herbs and served with a rich gravy from the drippings.

Prep Time 20 minutes

Cook Time 7 hours

Total Time 7 hours 20 minutes

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Season the short ribs with salt and pepper.

Heat the oil over medium-high heat in a large skillet and add the ribs, in batches if needed, browning for 3 to 4 minutes per side. Transfer to the bottom of a 6-quart slow cooker.

Reduce the heat to medium and add the onions to the skillet. Cook for 3 to 4 minutes or until they begin to soften. Add them to the slow cooker along with the beef stock, wine, carrots, celery, garlic, soy sauce, tomato paste, rosemary, thyme, and bay leaves.

Cook on low for 7 to 8 hours.

Once cooked, transfer the ribs and vegetables to a bowl and cover with foil to keep warm. Strain the drippings left in the crock pot.

Skim any excess fat off the top of the drippings and pour the drippings into a medium saucepan. Bring to a boil and let simmer for 5 to 10 minutes or until slightly reduced.

Mix 2 ½ tablespoons of cornstarch with 2 ½ tablespoons of water. Drizzle the cornstarch into the simmering drippings while whisking until thickened. You may not need all of the cornstarch. Taste and season with salt and pepper if needed.

Serve the ribs and vegetables with gravy.

Beef stock makes the best gravy. If using beef broth, add a bouillon cube.

I recommend cooking short ribs on low for tender ribs. If the ribs are tough, they likely need more time.

Short ribs will produce a lot of fat so be sure to skim the drippings. I use this gravy separator to make it easy.

Fresh herbs, such as chopped rosemary, can be added to the broth when simmering for gravy if desired.

Calories: 250 | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 646mg | Potassium: 370mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5208IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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November 1, 2024
Coq au Vin
This meal is surprisingly easy to make and full of flavor.

This Coq au Vin recipe simmers tender chicken and fresh vegetables in a rich, savory wine sauce. It’s a special kind of meal with little fuss.

What is Coq au Vin?

Coq au Vin (AKA ‘rooster with wine’) is a French dish made by braising chicken in a wine-based broth with bacon, carrots, mushrooms, and fresh herbs. Braising is easy; it simply means browning the chicken and then slowly cooking it partially covered in liquid.

This Coq au Vin recipe is a simplified version of Julia Child’s recipe that packs all of the flavor of the original into an easy one-pan dish.

Ingredients for Coq au Vin
- Bacon – Bacon adds flavor and salt to this dish.
- Chicken – Bone-in thighs and drumsticks are dark meat which makes them extra flavorful and naturally juicy. Skin-on split chicken breasts can also be used in this recipe.
- Vegetables – Mushrooms, onions, and carrots are staples in this coq au vin recipe. If you’re feeling fancy, use pearl onions in place of yellow onions.
- Wine –Any wine works for Coq au Vin; when cooking with wine, skip the cooking wine or overly expensive ones. Go for table reds like burgundy, merlot, or pinot noir. Since this is a chicken cooked in wine, it is not recommended to replace the wine.
- Broth – I use beef stock as it has a rich flavor; however, it can be replaced with chicken broth or chicken stock.
How to Make Coq au Vin

Coq au Vin is an elegant entree with chicken and veggies cooked in a savory wine broth!
1. Cook the bacon and transfer to a plate.
2. Brown the chicken in batches according to the recipe below.
3. Cook the vegetables until slightly softened. Stir in the remaining ingredients and add the chicken and half of the bacon to the skillet.
4. Bake uncovered (per recipe below) until the chicken is cooked through and the skin is golden brown.
Tips for Coq au Vin
- If desired, you can thicken the broth with a slurry or separate it from the other ingredients and simmer the sauce on the stovetop in a small pan over medium heat.
- Coq au Vin can be made in advance and kept refrigerated for up to 2 days (the flavors will continue to blend)! Reheat in a Dutch oven on the stovetop on low heat.
- Freeze Coq au Vin in airtight containers for up to 3 months and thaw in the refrigerator overnight. Reheat in a Dutch oven on the stovetop on low heat.
Perfectly Paired Side Dishes

Serve Coq au Vin in wide bowls with thick slices of garlic bread to soak up all that rich broth or over homemade mashed potatoes or egg noodles. Add a tossed salad with a tangy lemon vinaigrette.

More Elegant Entrees

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Coq au Vin

Coq au Vin is an elegant entree with seasoned chicken and fresh veggies, cooked in a flavorful red wine sauce.

Prep Time 25 minutes

Cook Time 1 hour 35 minutes

Total Time 2 hours

Preheat the oven to 375°F.

Add the bacon to a deep 12-inch skillet or a braiser and cook over medium heat until crisp. With a slotted spoon, transfer the bacon to a paper towel lined plate leaving the bacon grease in the skillet.

Season chicken pieces with salt and pepper and cook the chicken thighs skin side down for 5 minutes or until golden brown and then transfer to a plate. Repeat with the drumsticks, turning until browned and add to the plate.

In the same pan add sliced mushrooms, carrot, and onion (adding butter or additional oil if needed) and cook just until the mushrooms and onions start to soften, about 5 minutes.

Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Sprinkle in flour, stir, and cook for 1 minute more.

Add the red wine and beef stock, a bit at a time, stirring after each addition until smooth. Add thyme, bay leaves, and half of the bacon. Stir to combine.

Gently place the chicken on top of the vegetables.

Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until the chicken is cooked through and the skin is golden.

Remove and discard bay leaves. Garnish with the remaining bacon and serve over mashed potatoes or pasta.

Any chicken pieces (with bone and skin) can be used in this recipe.
Cremini mushrooms have a nice meaty flavor and texture but can be substituted with white mushrooms or portobellos.
If you do not have a braiser or deep oven proof skillet, this can be prepared in a large Dutch oven or an ovenproof pot.
You can also prepare this coq au vin recipe in a skillet and then transfer it to a casserole dish. If baking in a casserole dish, increase the covered cooking time to 40 minutes.

Calories: 624 | Carbohydrates: 18g | Protein: 46g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 213mg | Sodium: 666mg | Potassium: 1108mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8209IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, French

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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January 26, 2024
Cube Steak with Balsamic Onion Gravy
This cube steak recipe is the ultimate in comfort food.

Cube steaks are cooked low and slow with onions in a rich, savory gravy, and they come out fork tender.

It’s an easy way to turn a budget-friendly cut of beef into a five-star favorite.

What is Cube Steak?

Cube steak is also sold as minute steak or cubed steak. It’s a budget friendly cut of meat that comes from the top or bottom round, or top sirloin. This steak is tenderized and flattened by a machine, which makes the texture look like little cubes.

There are many cube steak recipes; I like to use it for swiss steak, chicken fried steak, or cooked low and slow in a crock pot – however, our favorite is low and slow in gravy.

Ingredients for Cube Steaks & Gravy

Cube Steak – Use cube steak for this recipe; it is flavorful and becomes incredibly tender. If you don’t have cube steaks, use round steak and pound it with a meat tenderizer or meat mallet.

Onions – Onions add lots of flavor to the savory gravy that smothers the steak. Be sure to cook them until they’re softened but not too browned.

Balsamic Gravy – The balsamic gravy in this recipe is what really sets this dish apart from others. Made with red wine, beef broth, and a blend of herbs and spices, it’s easy to make. If you prefer not to use wine, you can substitute extra beef broth instead.

Optional Additions: 6 oz of sliced mushrooms can be added to this recipe.

How to Cook Cube Steak with Gravy

It’s so easy to pull this delicious meal together in just a few easy steps:
1. Lightly dust steaks in flour (known as dredging) and brown on both sides.
2. Cook onions in butter, add wine, & reduce. Add steaks back to the pan & add the remaining ingredients. Bake per the recipe below.
Serve this dish over rice, potatoes, or noodles with a fresh veggie like green beans or steamed broccoli.

Tips for Tender Cube Steak
- Cook the steak low and slow for the best results. A higher temperature won’t work with this recipe.
- If the cube steaks are not tender, they likely need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook for another 20-30 minutes.
- No dutch oven? Brown the steaks & make the sauce on the stovetop, then transfer to a casserole dish (with a lid!) to bake.
- Leftovers can be kept in the fridge in a covered container for up to 3-4 days.
Side Dishes for Cube Steak

Storing Leftovers

Store leftover cube steak in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet on the stovetop.

Did your family love this Cube Steak with Gravy recipe? Be sure to leave a rating and a comment below!
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Cube Steaks with Balsamic Onion Gravy

This cube steak recipe is cooked low and slow in the oven with a savory balsamic onion gravy.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Preheat the oven to 350°F.

On a shallow dish or plate, combine flour, kosher salt, and pepper. Lightly coat each cube steak with the seasoned flour mixture, shaking off any excess.

In a 4qt Dutch oven, heat the oil over medium heat. Brown the cube steaks for 2 minutes on each side (adding additional olive oil if needed) or until lightly browned. Remove from the Dutch oven and set aside.

Add the butter to the Dutch oven and cook the onions over medium heat until they are tender. Add the wine, scraping up any brown bits, and simmer over medium heat until reduced by half.

Add the beef broth, vinegar, Dijon mustard, and rosemary and stir to combine. Add the browned steaks, cover, and place in the oven. Bake covered for 2 ½ to 3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth if needed to ensure the meat is covered with liquid.

Place the Dutch oven on the stovetop and transfer the steaks to a plate. Loosely cover with foil.

Turn the stove on to medium-high heat and bring the gravy to a boil.

In a small bowl, mix cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the gravy, stirring until thickened. Taste and add additional salt and pepper if desired.

Serve over mashed potatoes or egg noodles.

Cook the steak low and slow for the best results. A higher temperature won’t tenderize the meat as well.

If the cube steaks are not tender, they need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook another 20-30 minutes.

For a thicker gravy mix equal parts cornstarch and water and drizzle into the simmering liquid to reach desired consistency.

No dutch oven? Brown the steaks in a large skillet and transfer to a casserole dish. Prepare the sauce in the same skillet and add to the casserole dish. Cover with a lid or aluminum foil and bake as directed.

Keep leftovers in an air-tight container in the fridge for up to 4 days.

Calories: 417 | Carbohydrates: 13g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 552mg | Potassium: 862mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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January 7, 2024