Bourbon Garlic Potato Beef Bites: A Slow-Cooker Dinner Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. Cut the beef into 1-inch cubes if not already done, halve the baby potatoes, and mince the garlic. Measure out the gravy and butter.

Have the rice cooked and ready to serve when the slow cooker is done. There is no need to brown the beef or sauté anything—this is a true dump-and-go recipe. Set out the slow cooker and all ingredients on the counter for easy assembly.

Instructions

Assemble the Slow Cooker

1. 1Layer the Ingredients
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Scatter the halved baby potatoes over the beef, then add the minced garlic on top. Pour the mushroom bourbon gravy over everything, making sure the beef and potatoes are mostly covered. Dot the top with the salted butter.
   Look for The beef and potatoes are nestled in the gravy, with butter pats melting on top.
   Tip No need to stir—layering keeps the potatoes above the beef so they cook evenly.

You should see the beef cubes at the bottom, topped with halved potatoes and garlic, with the gravy poured over and butter pats on top. The gravy should cover most of the ingredients, but it's okay if some potatoes peek out. The butter will begin to melt as the slow cooker heats, creating a rich, savory pool. Everything should look neat and layered, ready for the long, slow cook.

Slow-Cook the Beef and Potatoes

2. 2Slow-Cook to Perfection
   Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. Do not lift the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The gravy is bubbling gently, and the beef shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the gravy seems thin at the end, remove the beef and potatoes and simmer the gravy on the stovetop to thicken.

After 8 hours on LOW, the slow cooker will be bubbling gently. The gravy will have darkened and thickened slightly. The beef should be fork-tender, and the potatoes should be soft and buttery. The aroma will be deeply savory with a hint of bourbon. The butter and garlic will have melded into the gravy, creating a glossy, rich sauce. No pink remains in the beef, and the meat pulls apart easily.

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker and let the beef rest in the gravy for at least 3 minutes. Serve the beef and potatoes over cooked white rice, spooning extra gravy on top.
   Look for The beef is tender and the potatoes are buttery, all coated in glossy gravy.
   Tip Resting allows the juices to redistribute, making the beef even more succulent.

After turning off the slow cooker, let the dish rest for at least 3 minutes. The gravy will settle, and the beef will hold its juices. When you spoon it over rice, you'll see the glossy gravy coat the meat and potatoes.

The beef should be tender enough to cut with a spoon, and the potatoes should be creamy. The final dish looks hearty and comforting, with steam rising and a rich, inviting aroma.

Common mistakes

The most common mistake is lifting the lid to check on the food, which lets out heat and extends cooking time. Trust the recipe and resist the urge. Another issue is using a lean cut of beef, like sirloin, which will dry out and become tough.

Stick with chuck or another well-marbled cut. If the gravy is too thin at the end, don't panic—remove the solids and simmer the gravy on the stovetop for a few minutes to reduce. Finally, don't skip the rest time; it allows the beef to reabsorb juices.

How to tell it’s done

The dish is done when the beef is fork-tender: it should shred or cut easily with a fork, and there should be no resistance. The potatoes should be easily pierced with a knife. The gravy should be slightly thickened and glossy, with a rich aroma.

For food safety, the internal temperature of the beef must reach at least 145°F (63°C) when measured with an instant-read thermometer. Since the beef is cooked low and slow, it will be well above this, but it's a good habit to check.

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