Crockpot Sour Cream Green Bean Ribeye Bites Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose a well-marbled cut like ribeye or sirloin. Cut the meat into uniform pieces so they cook evenly.

If you have time, sear the beef in a hot skillet before adding it to the slow cooker for extra depth of flavor, though this is not required. The slow cooker will still produce delicious results without browning.

To thicken the gravy, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

This will create a glossy, thick sauce. If you prefer a thinner gravy, leave it as is. Serve the dish over egg noodles, rice, or mashed potatoes to soak up every bit of the savory sauce.

Variations

• Mushroom Add-In: Add 8 oz of sliced mushrooms along with the green beans for an earthy flavor that pairs beautifully with the beef. No need to sauté them first; they will cook down in the slow cooker.
• Swap the Protein: Use cubed sirloin or chuck roast instead of ribeye for a leaner option. The longer cooking time will make them tender as well. Adjust the cooking time as needed.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the sour cream mixture for a subtle heat. This adds depth without overpowering the dish.
• Vegetable Boost: Add a cup of frozen peas or carrots during the last 30 minutes of cooking for extra color and nutrients. They will warm through without becoming mushy.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a little beef broth or water if the sauce has thickened too much.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen the sauce if needed. The dish also freezes well for up to 3 months.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker and cook on low. Alternatively, you can fully cook the dish, let it cool, and store it in the refrigerator or freezer for later. Reheat gently before serving.

Serving ideas

Serve this hearty dish over a bed of buttered egg noodles, which soak up the rich gravy beautifully. You can also serve it with rice, mashed potatoes, or crusty bread for dipping. A simple green salad with a tangy vinaigrette would brighten the meal and balance the richness.

For a complete comfort-food meal, pair it with a side of roasted vegetables or a simple coleslaw. The dish is substantial on its own, but these additions make it feel like a special dinner. Garnish with fresh parsley if desired, though the recipe is delicious without any extra embellishments.

Frequently asked questions

Recipe card

Crockpot Sour Cream Green Bean Ribeye Bites

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb well-marbled ribeye steak, cut into 1-inch cubes
• 1 lb fresh green beans, trimmed
• 1 1/2 lb russet potatoes, peeled and diced
• 1 cup sour cream
• 1 oz brown gravy mix
• 12 oz wide egg noodles, cooked and buttered

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

45 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.