Bourbon Gravy Mushroom Beef Bites: 5-Ingredient Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, sear the beef cubes in a hot skillet with a little oil before adding them to the slow cooker. This adds a deep, caramelized crust that enhances the overall taste. However, this is optional and the recipe works perfectly without it. If you do sear, do so in batches to avoid overcrowding the pan, which would steam the meat instead of browning it.

To thicken the gravy further, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking. This will create a thicker, more clinging sauce.

Alternatively, you can mash a few of the beef pieces against the side of the slow cooker to release their starches, which will naturally thicken the gravy. Serve immediately after thickening.

Variations

• Add Mushrooms: For extra mushroom flavor, add 8 oz of sliced cremini or baby bella mushrooms to the slow cooker along with the beef. They will soften and absorb the bourbon gravy, adding a meaty texture.
• Spicy Kick: Add 1/2 teaspoon of crushed red pepper flakes or a chopped jalapeño to the slow cooker before cooking. The heat will balance the sweetness of the bourbon and add a subtle warmth.
• Herb Infusion: Add 2 sprigs of fresh thyme and 1 bay leaf to the slow cooker before cooking. Remove them before serving. The herbs will add an earthy aroma that complements the beef and mushrooms.
• Vegetable Boost: Add 2 carrots, peeled and cut into 1-inch chunks, and 2 celery stalks, sliced, along with the onion. They will cook down and add sweetness and texture to the gravy.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy will thicken when chilled; add a splash of broth when reheating.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat, adding a splash of beef broth or water to loosen the sauce. Stir occasionally until hot.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The beef will continue to absorb the gravy, making it even more flavorful.

When reheating, add a splash of beef broth or water to loosen the sauce, as it will thicken when chilled. Reheat gently in a saucepan over medium-low heat or in the microwave, stirring occasionally, until heated through.

This recipe is perfect for making ahead. You can assemble the ingredients in the slow cooker insert and store it in the refrigerator overnight. In the morning, place the insert in the slow cooker and start it on LOW.

This saves prep time and allows the flavors to meld even more. Alternatively, you can cook the dish fully, let it cool, and refrigerate it for up to 3 days before reheating.

Serving ideas

This dish is traditionally served over fluffy white rice, which soaks up the rich gravy beautifully. You can also serve it over egg noodles, mashed potatoes, or polenta. For a low-carb option, serve it over cauliflower rice or alongside steamed vegetables. The beef is hearty enough to stand alone, but the starch helps balance the richness of the sauce.

For a complete meal, consider adding a simple green salad or a crusty loaf of bread to mop up the remaining gravy. A glass of full-bodied red wine, such as a Cabernet Sauvignon or Merlot, pairs wonderfully with the bourbon notes.

The dish is satisfying on its own, but these additions can elevate it for a special dinner. Garnish with fresh thyme or parsley for a pop of color, if desired.

Frequently asked questions

Recipe card

Bourbon Gravy Mushroom Beef Bites: 5-Ingredient Slow Cooker Dinner

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb beef chuck stew meat, cut into 1-inch cubes
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 medium white onion, diced
• 1 jar (12 oz) mushroom-bourbon gravy
• 4 tbsp salted butter, cut into pats

Instructions

1. Place the cubed beef chuck stew meat in the bottom of a 6-quart slow cooker. Spread the pieces into an even layer. Scatter the diced white onion over the beef. Pour the condensed cream of mushroom soup over the top, then add the mushroom-bourbon gravy. Finally, dot the surface with the salted butter pats. Do not stir.
2. Cover the slow cooker with its lid. Cook on LOW for 8 hours or on HIGH for 4 hours, until the beef is fork-tender and easily shreds. The gravy will be bubbling gently around the edges. Do not lift the lid during the first 6 hours to keep the heat consistent. Let it rest for 3 minutes before slicing.
3. After 8 hours on LOW, check the beef. Insert a fork into a cube; it should slide in with little resistance and the meat should be tender enough to pull apart easily. If not, continue cooking in 30-minute increments until tender. The internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer, though it will be well above that after slow cooking. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker. Let the beef rest in the warm gravy for at least 3 minutes before serving. This allows the juices to redistribute throughout the meat, keeping each bite moist and flavorful. The gravy will also thicken slightly as it cools.
5. Using a large serving spoon, scoop the beef and gravy onto plates of fluffy white rice. Make sure each serving gets plenty of the bourbon-mushroom gravy and some of the soft onions. The beef should be in generous chunks, not shredded, for a hearty presentation.
6. Serve the dish hot, straight from the slow cooker. The gravy should be spooned generously over the beef. No extra garnish is needed, but a sprinkle of fresh parsley or black pepper can be added if desired. Enjoy the rich, savory flavors right away for the best texture.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

14 g

Fat

32 g

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