Easy Crockpot Honey Mustard Steak Bites Step-by-step instructions

Before you start

Before beginning, ensure the work surface is clean and the slow cooker is positioned on a flat, stable surface away from the edge of the counter. Prepare the beef by trimming any excess fat and cutting it into uniform 1-inch cubes.

Have the red onion diced and the honey mustard sauce measured out. Ensure the slow cooker insert is dry and clean before adding the ingredients to prevent any unwanted moisture buildup during the cooking process.

Instructions

Preparation and layering

1. 1Assemble the slow cooker
   Place the cubed steak into the bottom of the slow cooker, ensuring the pieces are spread out in an even layer. Scatter the diced red onions over the top of the meat. Dust the steak and onions evenly with the garlic powder.
   Look for The steak should form a single layer at the bottom of the cooker.
   Tip Avoid overcrowding the slow cooker to ensure even cooking of the meat.

The ingredients are properly layered in the slow cooker with the steak at the bottom and the aromatics and sauce on top. The red onions should be evenly distributed to ensure they soften throughout the cooking process.

Slow cooking process

2. 2Add the glaze and cook
   Pour the honey mustard sauce over the steak and onions. Cover the slow cooker with its lid. Set the device to low heat and cook the mixture for 4 hours until the steak reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes.
   Look for The sauce should become glossy and slightly thickened during the cooking process.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid frequently, as this releases heat and moisture.

The steak is cooking on low heat, and the sauce is beginning to bubble and thicken. The kitchen should smell savory with notes of garlic and the tang of the honey mustard sauce.

Resting and serving

3. 3Final check and serve
   Check that the internal temperature of the steak pieces has reached 145°F (63°C). Once cooked, turn off the slow cooker and allow the meat to rest for at least 5 minutes before serving to ensure tenderness. Transfer the steak bites to a serving plate.
   Look for The meat should be tender and easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Serving immediately after the brief rest period keeps the glaze at the best consistency.

The meat has reached the safe internal temperature and has rested for at least 5 minutes. The glaze is thick, and the steak bites are ready to be transferred to a warm serving plate.

Common mistakes

A common mistake is cutting the steak into uneven sizes, which leads to some pieces being overcooked while others remain tough.

Another error is failing to allow the meat to rest for the required 5 minutes; this step is crucial for reabsorbing juices and ensuring the steak is as tender as possible.

Finally, avoid lifting the lid too often during the cooking process, as this significantly drops the internal temperature and extends the overall cook time unnecessarily.

How to tell it’s done

The steak bites are done when they reach an internal temperature of 145°F (63°C). At this stage, the meat should feel tender when pierced with a fork, and the honey mustard glaze should appear thick and glossy, clinging to the surface of the beef.

If the meat still feels tough, continue cooking for an additional 30 minutes, as the breakdown of connective tissue depends on the specific cut of beef used.

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