Bourbon Gravy Carrot Potato Beef Bites Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Cut the beef into 1-inch cubes if not already done. Quarter the red bliss potatoes (or cut them into halves if they are small).

Measure the butter and have the gravy jar ready. No need to preheat anything; the slow cooker does all the work.

Instructions

Layer and Pour

1. 1Layer the Ingredients
   Place the beef cubes in the bottom of a 6-quart slow cooker in an even layer. Scatter the baby carrots and quartered red potatoes over the beef.
   Look for The slow cooker should be about half full with the beef, carrots, and potatoes.
   Tip No need to brown the beef first; the slow cooker will develop flavor over the long cooking time.
2. 2Add the Gravy and Butter
   Pour the mushroom-bourbon gravy evenly over the beef and vegetables. Dot the top with the butter pats.
   Look for The gravy should coat the ingredients, and the butter will melt into the sauce as it cooks.
   Tip If the gravy is very thick, you can thin it with a splash of water or beef broth.

After this phase, the slow cooker contains the raw beef, carrots, potatoes, gravy, and butter. The ingredients are layered in the order specified, with the beef on the bottom. The gravy covers the vegetables and butter pats are visible on top. The slow cooker is not yet turned on.

Slow Cook to Tender

3. 3Cook Low and Slow
   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 vegetables are soft. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently and the beef will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Check for Doneness
   Test the beef by piercing a cube with a fork; it should be very tender and easily pull apart. The carrots and potatoes should be soft but not mushy. If not done, continue cooking for another 30 minutes. Let it rest for 3 minutes before slicing.
   Look for The beef should be fork-tender, and the vegetables offer no resistance when pierced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the gravy is too thin, remove the beef and vegetables and simmer the sauce on the stovetop to reduce.

At the end of this phase, the kitchen is filled with the aroma of savory beef, mushrooms, and bourbon. The gravy is bubbling gently, and the beef is fork-tender.

The carrots and potatoes are soft and have absorbed the sauce. The beef should have reached an internal temperature of at least 145°F (63°C).

Rest and Serve

5. 5Rest and Serve
   Turn off the slow cooker and let the beef rest in the sauce for 5 minutes. Serve the beef and vegetables over steamed rice, spooning the gravy over the top.
   Look for The beef should be glistening with gravy, and the aroma is rich and savory.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the sauce before serving.

The slow cooker is off, and the dish has rested for 5 minutes. The beef is glistening with gravy, and the vegetables are coated. The sauce is thick and rich. The dish is ready to be served over rice, with the gravy spooned generously over the top.

Common mistakes

A common mistake is lifting the lid to check on the food, which lets out heat and extends the cooking time. Another is using a lean cut of beef, which will become dry and tough.

Also, be careful not to overcook the vegetables; they should be tender but not mushy. If you prefer a thicker gravy, you can simmer it on the stovetop after removing the meat and vegetables.

How to tell it’s done

The dish is done when the beef is fork-tender and easily shreds apart. The carrots and potatoes should be soft and easily pierced with a fork.

The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but it will likely be much higher and more tender after the long cooking time. Let the beef rest in the sauce for 5 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