Dinner · Part 3 of 3: Tips & recipe card

Bourbon Gravy Carrot Potato Beef Bites Tips, FAQ & printable recipe

Name: Bourbon Gravy Carrot Potato Beef Bites
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 2 lb beef chuck stew meat, cut into 1-inch cubes; 1 lb baby carrots; 1 1/2 lb red bliss potatoes, quartered; 1 jar (12 oz) mushroom-bourbon gravy; 4 tbsp salted butter, cut into pats

By Clara Weller · Oct 28, 2026

Slow cooker beef with carrots and potatoes in bourbon gravy

Prep: 15 min
Cook: 8 h
Total: 8 h 15 min
Serves: 6

Tips for success

For the most tender beef, always cook on LOW. The longer, gentler heat breaks down the collagen more effectively than HIGH.

If you are short on time, you can cook on HIGH for 4-5 hours, but the beef may be slightly less tender. Also, cut the beef into uniform cubes so they cook evenly.

To enhance the flavor, you can sear the beef in a hot skillet before adding it to the slow cooker. This adds a deep, caramelized crust that enriches the gravy.

However, this step is optional and adds a bit of time. If you skip it, the dish will still be delicious—just slightly less complex.

Variations

Herb Infusion: Add a few sprigs of fresh thyme and rosemary to the slow cooker before cooking. The herbs will infuse the gravy with an earthy, aromatic flavor. Remove the sprigs before serving.
Mushroom Boost: Add 8 oz of sliced cremini or button mushrooms along with the carrots and potatoes. The mushrooms will cook down and add extra savory depth to the gravy.
Spicy Kick: Stir in 1-2 teaspoons of hot sauce or a pinch of red pepper flakes with the gravy for a subtle heat that balances the sweetness of the bourbon.
Vegetable Swap: Replace the red potatoes with parsnips or turnips for a slightly different flavor. Or, add a cup of frozen peas during the last 30 minutes of cooking for a pop of color and sweetness.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a splash of water or broth if the gravy is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently in the microwave or on the stovetop, adding a splash of water or beef broth if the gravy has thickened too much.

This dish is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. Or, cook the entire dish and store it in the refrigerator for up to 4 days; reheat and serve for quick dinners.

Serving ideas

Serve the beef and vegetables over steamed white rice, mashed potatoes, or egg noodles to soak up the rich gravy. A side of crusty bread is also excellent for dipping. For a fresh contrast, add a simple green salad with a tangy vinaigrette.

This hearty dish is a complete meal in itself, but you can also pair it with roasted green beans or a steamed green vegetable like broccoli or asparagus.

The savory gravy complements the earthiness of mushrooms and the sweetness of carrots. For a low-carb option, serve it over cauliflower rice or alongside a bed of sautéed spinach.

Frequently asked questions

Can this recipe be made in a pressure cooker?

Yes, you can adapt this recipe for an Instant Pot. Sear the beef on the sauté setting, then add the remaining ingredients. Cook on high pressure for 35 minutes, followed by a natural release of 10 minutes. The beef will be tender, but the carrots and potatoes may be softer than in the slow cooker.

What if the gravy is too thin?

If the gravy is too thin after cooking, remove the beef and vegetables to a serving platter. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir into the sauce in the slow cooker. Cook on high for 10-15 minutes until thickened.

Can this be made ahead and frozen?

Absolutely. This dish freezes well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Is it necessary to brown the beef first?

No, browning is optional. The slow cooker will still produce tender beef, but browning adds a richer flavor and color to the dish. If you have time, sear the beef in a hot skillet before adding it to the slow cooker.

Can you use a different cut of beef?

Yes, other tough cuts like beef brisket or round roast work well. Avoid lean cuts like sirloin, as they can become dry. The key is to use a cut with good marbling and connective tissue that will break down during long cooking.

Recipe card

Bourbon Gravy Carrot Potato Beef Bites

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

2 lb beef chuck stew meat, cut into 1-inch cubes
1 lb baby carrots
1 1/2 lb red bliss potatoes, quartered
1 jar (12 oz) mushroom-bourbon gravy
4 tbsp salted butter, cut into pats

Instructions

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.
Pour the mushroom-bourbon gravy evenly over the beef and vegetables. Dot the top with the butter pats.
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.
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.
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.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories: 520
Protein: 38 g
Carbohydrates: 35 g
Fat: 26 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.