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

Tips for success

For the most tender beef, choose tenderloin tips or a well-marbled cut like chuck that can handle long cooking. Trim any silver skin before adding.

If you have time, searing the beef in a hot skillet before adding to the slow cooker adds depth, but it's not necessary for this dump-and-go recipe. Keep the lid on during cooking to maintain a steady temperature and prevent moisture loss.

The gravy is the soul of this dish. If you're using store-bought gravy, taste it first—some brands are saltier than others. You can add a splash of bourbon or a teaspoon of Worcestershire sauce to boost the flavor.

For a thicker sauce, mix a tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes of cooking. This will give you a luscious, clingy gravy.

Variations

• Classic Brown Gravy: Swap the bourbon mushroom gravy for a rich brown gravy and add a splash of Worcestershire sauce for depth. Omit the bourbon or use a non-alcoholic substitute. This version is family-friendly and still delivers plenty of savory flavor.
• Add Mushrooms: Slice 8 ounces of cremini mushrooms and layer them with the beef. The mushrooms will release moisture and add an earthy flavor that pairs beautifully with the bourbon gravy. No other changes needed.
• Slow Cooker Pot Roast Style: Use a 2-pound chuck roast instead of tenderloin tips. Increase the cooking time to 8-10 hours on low until the meat shreds easily. Shred or chunk the beef before serving. The longer cooking time makes it even more tender.
• Spicy Kick: Add a teaspoon of smoked paprika and a pinch of cayenne pepper to the gravy before pouring. This gives a subtle warmth that complements the bourbon. Serve with a dollop of sour cream if desired, though it's optional.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The vegetables may soften more, but the flavor remains.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until piping hot. Add a little beef broth or water to loosen the sauce if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making it even better the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much. The vegetables may soften further upon reheating, but the dish remains delicious.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker and start cooking.

Add 30 minutes to the cooking time if starting from cold. Alternatively, you can cook the full dish, cool it completely, and refrigerate for up to 3 days. Reheat portions as needed.

Serving ideas

Serve this hearty stew over steamed white rice, which soaks up the rich bourbon gravy beautifully. Mashed potatoes or egg noodles are also excellent choices. For a complete meal, add a simple green salad with a tangy vinaigrette to cut through the richness. The dish is satisfying on its own, but a side of crusty bread for dipping is never a bad idea.

Garnish with a sprinkle of fresh parsley or chives for a pop of color, though it's entirely optional. The stew is rich and filling, so portion sizes can be modest. Pair with a glass of the same bourbon you used in the gravy, or a robust red wine. This is comfort food at its finest—warm, savory, and deeply satisfying.

Frequently asked questions

Recipe card

Bourbon Gravy Green Bean Tenderloin Tips

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb beef tenderloin tips (or medallions, cut into bite-size pieces)
• 1 lb fresh green beans, trimmed
• 1 1/2 lb russet potatoes, peeled and 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 beef tenderloin tips in the bottom of a 6-quart slow cooker in an even layer. No need to brown first—the slow cooker does the work.
2. Scatter the trimmed green beans and cubed russet potatoes over the beef. Spread them evenly so they cook at the same rate.
3. Pour the bourbon mushroom gravy over the beef and vegetables. Dot the top with the salted butter pats.
4. Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the potatoes are soft. Let it rest for 3 minutes before slicing.
5. After the cooking time, check the beef with an instant-read thermometer. It should read at least 145°F (63°C) for medium-rare, or higher for well done. Let it rest for at least 3 minutes before serving.
6. Stir the mixture gently to coat everything in the gravy. Serve hot over cooked white rice, spooning extra gravy over the top.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

35 g

Fat

24 g

Fiber

5 g

Sugar

6 g

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