Bourbon Gravy Green Bean Sirloin Tips Tips, FAQ & printable recipe

Tips for success

For the most tender meat, always choose a low and slow cooking method. High heat can make sirloin tough and chewy. If you're short on time, you can cook on high for 3 to 4 hours, but the meat won't be as fork-tender. Plan ahead for the best results.

To thicken the gravy further, you can mix a tablespoon of cornstarch with a tablespoon of water and stir it into the slow cooker during the last 30 minutes of cooking.

This will give you a richer, more clingy sauce. But the gravy is already delicious on its own.

Variations

• Add Mushrooms: Add 8 oz of sliced cremini mushrooms along with the green beans for extra earthy flavor and texture. They'll soften and absorb the gravy beautifully.
• Use Chicken: Swap the beef for boneless, skinless chicken thighs. Cook on low for 4 to 6 hours, until the chicken is tender and reaches 165°F (74°C).
• Make It Spicy: Add a teaspoon of red pepper flakes or a diced jalapeño to the slow cooker for a subtle kick. The heat will balance the sweetness of the bourbon gravy.
• Vegetarian Version: Replace the beef with extra firm tofu or tempeh and use a mushroom gravy without beef broth. Cook on low for 3 to 4 hours, until the tofu is heated through and the vegetables are tender.

Storage and make-ahead

Fridge

Keep leftovers in a sealed container in the fridge for up to 4 days. Reheat gently to avoid toughening the meat.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of broth if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the gravy has thickened too much. The dish tastes even better the next day.

You can assemble the entire dish 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.

You may need to add 30 minutes to the cooking time since you're starting from cold. This makes it a true set-and-forget meal.

Serving ideas

Serve the sirloin tips and gravy over a bed of fluffy white rice, which soaks up the rich sauce beautifully. For a lower-carb option, serve over mashed cauliflower or steamed greens. A side of crusty bread is perfect for mopping up every last bit of gravy.

Garnish with a sprinkle of fresh parsley or chives for a pop of color, if you like. This hearty dish pairs well with a simple green salad or roasted asparagus.

It's a complete meal in one bowl, but you can add a side of cornbread or dinner rolls for extra comfort.

Frequently asked questions

Recipe card

Bourbon Gravy Green Bean Sirloin Tips

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 2 lb sirloin steak tips
• 1 lb fresh green beans, trimmed
• 1 1/2 lb russet potatoes, cubed (about 3 medium)
• 1 1/2 cups bourbon mushroom gravy (store-bought or homemade)
• 4 tbsp salted butter, cut into pats
• Cooked white rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

40 g

Fat

20 g

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