Crockpot Sour Cream Green Bean Ribeye Bites Step-by-step instructions

Before you start

Before you start, cut the ribeye into 1-inch cubes, trimming any large pieces of fat if desired. Trim the green beans and peel and dice the potatoes. Have the sour cream and gravy mix measured and ready.

The slow cooker should be clean and dry. This recipe is truly a dump-and-go: no pre-cooking or browning required, making it perfect for busy mornings.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the cubed ribeye bites evenly in the bottom of a 6-quart slow cooker. Scatter the trimmed green beans and diced russet potatoes over the beef. In a small bowl, stir together the sour cream and brown gravy mix until smooth. Spoon this mixture over the top of the ingredients in the slow cooker.
   Look for The sour cream mixture should cover the top evenly, but it will melt and blend during cooking.
   Tip For the most tender beef, choose well-marbled ribeye and cut into uniform 1-inch cubes so they cook evenly.
2. 2Cover and Cook Low
   Cover the slow cooker with the lid and cook on LOW for 6 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are soft. Do not stir during cooking to keep the layers intact.
   Look for The sauce will bubble gently around the edges and the aroma will fill the kitchen.
   Tip Resist the urge to lift the lid; each peek adds 20 minutes to the cooking time.

At the end of this phase, the slow cooker is filled with raw ingredients covered in a creamy sauce. You'll see the sour cream mixture on top, and the cooker will begin to heat up.

There's no need to stir; just cover and walk away. After a few hours, the aroma of beef and gravy will start to fill your kitchen, signaling that the flavors are melding.

Tenderize and Rest

3. 3Check for Doneness
   After the minimum cooking time, check the beef by piercing a cube with a fork. It should be very tender and easily pull apart. The potatoes should be soft when pierced with a knife. If not, continue cooking for another 30 minutes. The internal temperature of the beef should reach at least 145°F (63°C) for medium-rare, but for slow-cooked tenderness, it will be much higher. Let it rest for 3 minutes before slicing.
   Look for The gravy should have thickened slightly and the beef should be falling apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks too thin, remove the lid and cook on HIGH for 20 minutes to reduce.
4. 4Let the Meat Rest
   Once the beef is tender, turn off the slow cooker and let the meat rest in the hot gravy for at least 3 minutes. This allows the juices to redistribute, keeping the beef moist and flavorful.
   Look for The meat will be incredibly juicy and the gravy will have melded with the sour cream.
   Tip Resting is essential for any cut of beef, even in a slow cooker.

After 6 hours on low, the beef should be fork-tender, the potatoes soft, and the gravy bubbling and slightly thickened. The green beans will have darkened in color and be tender but still hold their shape. The sauce will be a rich mahogany color. Before serving, let the meat rest for at least 3 minutes to lock in the juices.

Finish and Serve

5. 5Cook the Noodles
   While the beef rests, bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain well and toss with a pat of butter.
   Look for The noodles should be tender but still have a slight bite.
   Tip Butter the noodles generously to prevent them from sticking together.
6. 6Serve and Enjoy
   Spoon the buttered noodles onto a serving plate or into bowls. Ladle the beef, green beans, potatoes, and plenty of the creamy gravy over the top. Serve hot.
   Look for The dish should be steaming and the gravy should coat the back of a spoon.
   Tip Serve with a side of crusty bread to soak up every drop of gravy.

The noodles are cooked and buttered, and the beef mixture is ladled over the top. The dish is steaming hot, with tender beef, vibrant green beans, and creamy potatoes all coated in a luscious gravy. The aroma is irresistible. Serve immediately, and enjoy the satisfied smiles around the table.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets heat escape and adds 20 minutes to the cooking time. Another is using lean beef, which can become dry and tough. Stick with well-marbled cuts.

Also, avoid overcooking the green beans—they should be tender but still have a slight snap. If you use frozen green beans, reduce the cooking time to prevent them from turning mushy. Finally, don't skip the rest time for the beef; it helps the juices redistribute.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart. The potatoes should be soft and easily pierced with a knife. The gravy should be slightly thickened and bubbling around the edges.

For food safety, the internal temperature of the beef should reach at least 145°F (63°C) for medium-rare, but since it's cooked low and slow, it will likely be much higher, ensuring it's safe and tender.

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