Slow-Cooker Sour Cream Asparagus Beef Bites Step-by-step instructions

Before you start

Before you start, trim the beef if needed and cut it into 1-inch cubes. Snap the woody ends off the asparagus and cut any thick spears in half lengthwise. Smash the garlic cloves with the flat side of a knife.

Have the sour cream and gravy mix measured and ready. You do not need to brown the beef first; the slow cooker does all the work. Cook the egg noodles according to package directions just before serving, then toss with butter.

Instructions

Layer and Dump

1. 1Layer the beef, asparagus, and garlic
   Place the beef chuck cubes in the bottom of the slow cooker in an even layer. Scatter the asparagus spears and smashed garlic cloves over the beef, distributing them evenly.
   Look for The slow cooker should be about half full, with the beef mostly covered by the asparagus and garlic.
   Tip Cut any very thick asparagus spears in half lengthwise so they cook at the same rate as the beef.
2. 2Add sour cream and gravy mix
   Dollop the sour cream over the top of the beef and asparagus. Sprinkle the dry brown gravy mix evenly over everything. Do not stir.
   Look for The sour cream and gravy mix form a thick paste over the ingredients.
   Tip Stirring at this stage can make the gravy lumpy; it will smooth out during cooking.
3. 3Cook on low
   Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender and the asparagus is soft. Do not open the lid during the first 6 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the beef should shred easily with a fork and the gravy should be bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the gravy seems too thin at the end, remove the lid and cook on high for 20 minutes to reduce.

At the end of this phase, the slow cooker contains raw beef, asparagus, garlic, sour cream, and gravy mix. The ingredients are layered but not stirred. The sour cream and gravy mix form a thick paste on top. The slow cooker is on low and will remain untouched for the next 8 hours.

Cook and Rest

4. 4Finish the beef
   Check that the beef reaches an internal temperature of 145°F (63°C) using an instant-read thermometer. If not, continue cooking on low for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
   Look for The thermometer inserted into a beef cube reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The beef will continue to cook slightly after you turn off the slow cooker, so it is okay if it reads a few degrees above.
5. 5Let the beef rest
   Turn off the slow cooker and let the beef rest in the hot gravy for at least 3 minutes. This allows the juices to redistribute and keeps the meat moist.
   Look for The gravy will settle and the beef will look glossy and tender.
   Tip Resting is essential for tender meat; do not skip it.
6. 6Stir the gravy
   Gently stir the sauce in the slow cooker to combine the sour cream and gravy mix into a smooth, velvety sauce. The beef and asparagus should be coated evenly.
   Look for The sauce is glossy and thick enough to coat the back of a spoon.
   Tip If the sauce is too thick, add a splash of beef broth or water to loosen it.

After 8 hours, the beef is fork-tender and the asparagus is soft. The gravy is bubbling gently and has turned a rich mahogany color.

The beef has reached an internal temperature of at least 145°F (63°C). The slow cooker is turned off, and the beef rests for 3 minutes before stirring.

Serve

7. 7Serve over noodles
   Spoon the beef, asparagus, and gravy over the warm buttered egg noodles. Serve immediately, with extra gravy spooned on top if desired.
   Look for The plate is filled with tender beef, bright green asparagus, and rich brown gravy over the noodles.
   Tip Twirl the noodles with a fork to make a neat nest for the beef and sauce.

The gravy is smooth and velvety after stirring. The beef and asparagus are coated in the sauce. The dish is spooned over warm buttered egg noodles. The plate is a comforting combination of tender meat, bright green asparagus, and rich brown gravy.

Common mistakes

The most common mistake is opening the slow cooker too often during cooking, which lets out heat and extends the cooking time. Another is stirring the ingredients at the start, which can make the gravy lumpy.

Also, be careful not to overcook the asparagus; if they are thin, they may become mushy after 8 hours. If you are concerned, add them halfway through cooking. Finally, do not use low-fat sour cream, as it can curdle during the long cooking time.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart, and the asparagus is soft but not falling apart. The gravy should be thick and glossy, with a rich brown color.

Use an instant-read thermometer to check that the beef has reached at least 145°F (63°C) for food safety. If the beef is not yet tender, continue cooking in 30-minute increments until it is.

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