Sour Cream Beef Bites Crockpot Stroganoff Step-by-step instructions

Before you start

Before starting, cut the beef chuck into 1-inch cubes if not already done. Quarter the red bliss potatoes—no need to peel them. Measure the baby carrots and have the sour cream and gravy mix ready.

No need to brown the beef or sauté anything; this is a true dump-and-go recipe. If you plan to serve with noodles, bring a large pot of salted water to a boil just before the slow cooker finishes.

Instructions

Layer and Walk Away

1. 1Layer the Ingredients
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Scatter the baby carrots and quartered red potatoes over the beef. In a small bowl, stir together the sour cream and brown gravy mix until smooth, then spoon the mixture over the vegetables and beef.
   Look for The sour cream mixture should be evenly dolloped over the top, leaving some areas of vegetables exposed.
   Tip No need to stir after adding the sauce; the slow cooker will blend it as it cooks.
2. 2Cover and Cook
   Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. Let it rest for 3 minutes before slicing.
   Look for The gravy will be bubbling gently around the edges and the meat will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If possible, avoid lifting the lid during cooking to keep the heat steady.

At the end of this phase, the slow cooker is filled with raw beef, carrots, potatoes, and dollops of sour cream mixture. The ingredients should be evenly distributed, with the sauce on top.

The slow cooker is covered and set to cook. There's nothing to check until the timer goes off—just let the heat work its magic.

Tender Beef and Rich Gravy

3. 3Finish the Beef
   When the beef is tender, check that it has reached an internal temperature of at least 145°F (63°C) using an instant-read thermometer. Let the beef rest in the slow cooker for at least 3 minutes before serving.
   Look for The meat should be pull-apart tender and the gravy thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the gravy seems thin, remove the lid and cook on HIGH for 15-20 minutes to reduce.

After 8-10 hours on LOW, the kitchen smells savory and rich. The beef is visibly tender, the carrots are glazed, and the potatoes are soft. The gravy is bubbling gently and has a velvety texture. Use a fork to test the beef—it should shred easily. The internal temperature should be at least 145°F (63°C).

Serve Over Noodles

4. 4Cook the Noodles
   While the beef rests, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain well and toss with the butter until melted.
   Look for Noodles should be tender but still firm to the bite.
   Tip Reserve 1/2 cup of pasta water in case you want to loosen the gravy later.
5. 5Serve the Stroganoff
   Divide the buttered noodles among serving plates. Ladle the beef, vegetables, and gravy over the noodles. Serve hot.
   Look for The gravy should coat the back of a spoon and the beef should be glistening.
   Tip For a richer finish, sprinkle with fresh parsley if desired—though the video shows none.

The buttered noodles are ready and the stroganoff is ladled over the top. The beef and vegetables are coated in glossy gravy, and the dish is steaming. Each plate should have a generous portion of beef, carrots, potatoes, and noodles, with extra gravy spooned over.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets out heat and extends cooking time. Another is using lean beef, which can become dry and stringy.

Also, don't stir the ingredients after adding the sour cream mixture; the slow cooker will blend it naturally. If the gravy is too thin at the end, cook uncovered on HIGH for 15-20 minutes to reduce. Avoid overcooking the potatoes, as they can break apart.

How to tell it’s done

The beef is done when it is fork-tender and easily pulls apart, and the internal temperature reads at least 145°F (63°C) on an instant-read thermometer. The carrots should be soft enough to pierce with a fork, and the potatoes should yield easily.

The gravy will have thickened and turned a rich mahogany color. Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.

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