Cowboy Butter Pepper Ribeye Bites: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before starting, cut the ribeye into 1-inch cubes and pat them dry with paper towels. Cut the bell peppers into thick strips and the red onion into wedges.

If using a homemade cowboy butter, make sure it is softened so it can be spooned over the beef. Measure the au jus mix and have it ready. No need to brown the beef first; the slow cooker does all the work.

Instructions

Layer and Slow-Cook

1. 1Layer the Ingredients
   Place the cubed ribeye bites in the bottom of a 6-quart slow cooker. Scatter the bell pepper strips and red onion wedges over the beef. Drop spoonfuls of the garlic-herb cowboy butter over the top, then sprinkle the au jus mix evenly over everything. Do not stir.
   Look for The slow cooker should be about half full, with the butter and au jus mix visible on top.
   Tip Cut the beef into uniform 1-inch cubes so they cook evenly. Leave the vegetables in thick strips so they hold their texture.
2. 2Cover and Cook Low
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the beef is fork-tender and the vegetables are soft. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges and the beef will be tender enough to shred with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender result, cook on low rather than high. The slow, gentle heat breaks down the connective tissue in the beef.
3. 3Check the Temperature
   Before serving, check the internal temperature of the beef with an instant-read thermometer. It should read at least 145°F (63°C). If it has not reached that temperature, continue cooking for another 30 minutes and check again.
   Look for The thermometer should register 145°F (63°C) or higher when inserted into the thickest piece of beef.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the beef rest for at least 3 minutes after cooking to allow the juices to redistribute before serving.

After layering the beef, peppers, onions, butter, and au jus in the slow cooker, the ingredients should look colorful and neatly arranged.

As the cooker heats, the butter melts and the au jus dissolves, creating a fragrant, savory liquid. By the end of the cooking time, the beef should be visibly tender and the sauce should be bubbling gently around the edges.

Finish and Serve

4. 4Stir the Sauce
   Once the beef is cooked, gently stir the contents of the slow cooker to combine the melted butter, au jus, and meat juices into a glossy sauce. The vegetables should be coated but still hold their shape.
   Look for The sauce should be smooth and aromatic, with the butter fully melted and the au jus dissolved.
   Tip Stir gently to avoid breaking up the beef cubes. If the sauce seems thin, leave the slow cooker on low with the lid off for 10 minutes to reduce slightly.
5. 5Serve the Beef
   Spoon the beef, peppers, and onions onto plates or into bowls. Ladle extra sauce over the top. Serve immediately, or keep warm in the slow cooker on the warm setting until ready to serve.
   Look for The beef should be glistening with sauce, and the vegetables tender but not mushy.
   Tip For a complete meal, serve over mashed potatoes, rice, or crusty bread to soak up the sauce.

When you stir the sauce, it should be glossy and well combined, with the melted butter and au jus creating a rich, smooth liquid. The beef cubes should hold their shape but yield easily to a fork. The peppers and onions should be soft and slightly caramelized, and the aroma should be deeply savory with hints of garlic and herbs.

Rest and Enjoy

6. 6Garnish and Enjoy
   If desired, sprinkle with fresh chopped parsley or chives before serving. The dish is rich and savory on its own, so keep garnishes simple.
   Look for The finished dish should look glossy and appetizing, with the beef and vegetables coated in sauce.
   Tip Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

After serving, the dish should look inviting, with the beef and vegetables coated in a shiny sauce. The beef should be moist and tender, and the sauce should be thick enough to cling to the meat. The plate should be free of excess liquid, and the flavors should be well balanced between rich, buttery, and beefy.

Common mistakes

One common mistake is lifting the lid to check on the food, which releases heat and extends cooking time. Another is cutting the beef too small, which can lead to overcooking and dryness.

Also, avoid adding extra liquid; the beef and vegetables release enough moisture to create a sauce. Finally, do not skip the resting time after cooking, as it helps the juices redistribute.

How to tell it’s done

The beef is done when it is fork-tender and reaches an internal temperature of at least 145°F (63°C) when checked with an instant-read thermometer.

The vegetables should be soft but not falling apart, and the sauce should be bubbling gently. If the beef is still chewy, continue cooking in 30-minute increments until it reaches the desired tenderness.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest