Bourbon Gravy Green Bean Sirloin Tips Step-by-step instructions

Before you start

Before you start, trim the green beans and cut the potatoes into even cubes. Pat the sirloin tips dry with paper towels (no need to season—the gravy does the work).

Measure out the gravy and cut the butter into pats. Have your slow cooker ready. This recipe is truly dump-and-go, but a little prep makes the layering effortless.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker in an even layer. Scatter the trimmed green beans over the beef, then add the cubed russet potatoes on top. Pour the bourbon mushroom gravy over everything, making sure the gravy coats the ingredients evenly. Dot the top with the butter pats.
   Look for The ingredients should be layered in the order listed, with the gravy and butter on top.
   Tip No need to stir—the slow cooker will blend the flavors as it cooks.
2. 2Cover and Cook on Low
   Cover the slow cooker with the lid and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The steak tips should be fork-tender and the potatoes easily pierced with a knife. Let it rest for 3 minutes before slicing.
   Look for A rich, savory aroma will fill the kitchen as the gravy simmers.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cook on low for the most tender meat; high can toughen the beef.
3. 3Check for Doneness
   After the minimum cooking time, check the internal temperature of the steak tips with an instant-read thermometer. It should read at least 145°F (63°C). The meat should shred easily with a fork. If not, continue cooking for another 30 minutes and check again.
   Look for The beef is fork-tender and the gravy has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

At the end of this phase, the slow cooker is filled with raw ingredients: the beef at the bottom, then green beans and potatoes, topped with gravy and butter. The aroma is just beginning to develop.

The gravy should be evenly distributed, and the butter pats are melting into the sauce. The slow cooker is set to low, and you're ready to walk away for the next 6 to 8 hours.

Finish and Rest

4. 4Rest the Meat
   Once the steak tips are fork-tender and have reached the safe internal temperature, turn off the slow cooker. Let the meat rest in the warm gravy for at least 3 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
   Look for The meat rests in the hot gravy, absorbing extra flavor.
   Tip Resting is key for tender, juicy beef—don't skip it.
5. 5Stir Gently
   After the meat has rested, gently stir the contents of the slow cooker to coat the green beans and potatoes in the gravy. Be careful not to break up the potatoes. The gravy should be glossy and coat the back of a spoon.
   Look for The vegetables are tender but still hold their shape.
   Tip Use a gentle hand to keep the potatoes intact.
6. 6Prepare the Rice
   While the slow cooker mixture rests, fluff the cooked white rice with a fork. Spoon a generous portion of rice onto each serving plate or into shallow bowls, creating a bed for the beef and gravy.
   Look for The rice is light and fluffy, ready to soak up the gravy.
   Tip Warm the rice if it was made ahead.

The cooking time has passed. The gravy is bubbling and thickened. The meat is fork-tender and has reached at least 145°F (63°C). The potatoes are soft, and the green beans are tender. The kitchen smells rich and savory. You've turned off the heat and let the meat rest for 3 minutes. The dish is ready to serve.

Serve and Savor

7. 7Ladle Over Rice
   Using a large spoon or ladle, scoop the sirloin tips, green beans, and potatoes from the slow cooker and place them over the prepared rice. Make sure to include plenty of the bourbon-mushroom gravy with each serving.
   Look for Steam rises from the hearty, saucy servings.
   Tip Serve immediately while hot.
8. 8Serve and Enjoy
   Serve the dish hot, with extra gravy on the side if desired. The steak tips should be fork-tender, the green beans crisp-tender, and the potatoes soft and creamy. Enjoy this comforting, one-pot meal.
   Look for The plate is full of tender meat, vegetables, and gravy.
   Tip Pair with a simple green salad for a complete meal.

The dish is ladled over steaming white rice. The gravy coats each piece of beef and vegetable. The plate is colorful and inviting. The first bite is tender, juicy, and full of bourbon-mushroom flavor. The meal is complete, and the slow cooker is empty except for a bit of leftover gravy.

Common mistakes

One common mistake is lifting the lid to peek. Every time you open the slow cooker, heat escapes and adds 20 minutes of cooking time. Resist the urge. Another is overcooking the green beans—if you're using frozen, add them later.

Also, don't cut the potatoes too small or they'll turn to mush. And always check the meat's temperature with a thermometer, not just by look.

How to tell it’s done

The dish is done when the steak tips are fork-tender and have reached an internal temperature of at least 145°F (63°C). The potatoes should be easily pierced with a knife, and the green beans should be tender but still have a slight bite.

The gravy should be hot and bubbling, with a glossy sheen. Let the meat rest for at least 3 minutes before serving to lock in the juices.

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