Bourbon Garlic Potato Beef Bites: A Slow-Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality jarred gravy that lists bourbon or mushroom as a prominent ingredient. If the gravy is too thick, you can thin it with a splash of beef broth.

If it's too thin, a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) stirred into the hot gravy will thicken it quickly. Don't add the slurry until the end, and give it a few minutes to activate.

This recipe is endlessly customizable. Add a handful of pearl onions or sliced mushrooms along with the potatoes for extra savory depth. For a touch of freshness, sprinkle chopped parsley over the finished dish before serving.

The bourbon flavor is subtle, so if you want it more pronounced, add a tablespoon of bourbon to the gravy before cooking. Just remember that alcohol won't cook off completely in the slow cooker, so use it sparingly if serving to children.

Variations

• Add Mushrooms: Sauté 8 oz sliced cremini mushrooms in butter until golden, then add them to the slow cooker with the potatoes. The mushrooms will absorb the bourbon gravy and add an earthy depth.
• Spicy Kick: Add 1-2 chopped chipotle peppers in adobo sauce along with the garlic. The smoky heat pairs beautifully with the bourbon gravy, giving the dish a subtle warmth.
• Herb Infusion: Add 2 sprigs of fresh thyme and 1 bay leaf to the slow cooker before cooking. Remove them before serving. The herbs infuse the gravy with a savory, aromatic note.
• Vegetable Boost: Add 2 carrots, peeled and cut into 1-inch chunks, and 1 cup frozen peas during the last 30 minutes of cooking. The carrots soften and sweeten, while the peas add a pop of color.

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 if needed to loosen the gravy.

Freezer

Freeze in an airtight 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 bubbling and hot throughout.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy will thicken as it cools; add a splash of beef broth or water when reheating to restore the saucy consistency. Reheat gently on the stovetop or in the microwave until piping hot. The potatoes will soften further, so handle them gently to avoid breaking them apart.

This dish is perfect for meal prep. Assemble the slow cooker insert the night before and store it in the refrigerator. In the morning, place the insert in the slow cooker and cook as directed. You can also cook the entire dish, cool it, and refrigerate for up to 3 days before reheating. The flavors continue to meld, making it even better the next day.

Serving ideas

Serve this over fluffy white rice to soak up the rich bourbon gravy. The rice provides a neutral base that lets the beef and potatoes shine. For a complete meal, add a simple green salad or steamed green beans on the side.

The dish is hearty enough to stand alone, but a touch of acidity, like a squeeze of lemon or a sprinkle of fresh herbs, brightens the flavors.

For a low-carb option, skip the rice and serve the beef and potatoes as is, or over mashed cauliflower. The gravy is so flavorful that it doesn't need much accompaniment.

If serving a crowd, set out the slow cooker and let everyone help themselves. This is casual, comforting food that invites seconds, so make sure there's plenty to go around.

Frequently asked questions

Recipe card

Bourbon Garlic Potato Beef Bites: A Slow-Cooker Dinner

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb beef chuck stew meat, cut into 1-inch cubes
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 2 tbsp minced garlic
• 1 1/2 cups mushroom bourbon gravy (from a jar)
• 4 tbsp salted butter
• cooked white rice, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk, gluten, celery

Estimated nutrition per serving

Calories

485

Protein

32 g

Carbohydrates

35 g

Fat

24 g

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