Bourbon Gravy Mushroom Ribeye Bites: Crockpot Comfort Step-by-step instructions

Before you start

Before starting, cut the ribeye into 1-inch cubes and dice the white onion. Measure out the gravy and have the butter ready. If using a slow cooker liner, place it in the insert now.

Cook the rice according to package directions just before serving, or use leftover rice. This recipe requires minimal prep, so the slow cooker can be started in the morning and dinner will be ready by evening.

Instructions

Layer and Set

1. 1Layer the raw ingredients
   Place the cubed ribeye steak bites in the bottom of a 6-quart slow cooker. Spread the condensed cream of mushroom soup over the beef, then scatter the diced white onion on top. Pour the mushroom-bourbon gravy over everything, and finally dot with the pats of salted butter. Do not stir—layering keeps the flavors distinct as they cook.
   Look for The beef is covered with soup, onions, gravy, and butter pats.
   Tip Cut the beef into uniform 1-inch cubes for even cooking.
2. 2Set the slow cooker
   Cover the slow cooker with its lid. Set the heat to LOW and cook for 6 to 8 hours, or until the beef is fork-tender and the sauce is bubbling gently. Avoid lifting the lid during cooking to maintain a steady temperature.
   Look for The sauce begins to bubble and the aroma of bourbon and mushrooms fills the kitchen.
   Tip Cooking on LOW yields the most tender beef.

At the end of the layering phase, the slow cooker insert holds the raw beef, soup, onions, gravy, and butter in distinct layers. The aroma is raw and earthy. Cover and set to LOW.

The cooker will gradually warm, and within an hour, you'll smell the butter melting and the gravy heating up. Check that the lid is secure and the heat is on.

Slow Cook and Add Mushrooms

3. 3Add mushrooms and finish cooking
   After 5 hours of cooking, add the sliced mushrooms to the slow cooker, stirring them into the sauce gently. Continue cooking for another 1 to 2 hours, until the mushrooms are tender and the beef reaches an internal temperature of at least 145°F (63°C). Let the beef rest for at least 3 minutes before serving.
   Look for The mushrooms soften and absorb the gravy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Adding mushrooms late prevents them from becoming mushy.

After about 5 hours, the beef is partially cooked and the sauce is bubbling. The onions have softened and the gravy has turned a rich brown. Add the mushrooms and stir gently. The mushrooms will release some liquid, thinning the sauce slightly, but it will thicken again as they cook. The kitchen smells savory and comforting.

Serve and Enjoy

4. 4Serve over rice
   Spoon the hot cooked white rice onto serving plates. Ladle the bourbon gravy mushroom ribeye bites over the rice, making sure each serving gets plenty of sauce and mushrooms. Serve immediately while hot.
   Look for The beef is glossy with gravy and the rice soaks up the sauce.
   Tip For extra flavor, sprinkle with chopped parsley if desired.

After the final cooking time, the beef is fork-tender and the sauce is glossy and thick. The mushrooms are tender and have absorbed the gravy. Spoon the mixture over hot rice, making sure each serving gets a generous amount of sauce. The first bite is rich, beefy, and slightly sweet from the bourbon gravy. Serve immediately.

Common mistakes

One common mistake is lifting the lid to check on the dish, which releases heat and extends cooking time. Trust the slow cooker and keep the lid on. Another mistake is adding the mushrooms at the beginning; they can become overcooked and slimy.

Adding them later keeps them firm. Overcooking the beef can make it dry, so use a meat thermometer to check doneness. Finally, resist stirring the layers at the start—stirring can break up the beef and make the sauce cloudy.

How to tell it’s done

The dish is done when the beef is fork-tender and reaches an internal temperature of at least 145°F (63°C) for food safety. The sauce should be bubbling gently and have thickened slightly.

The onions should be soft and translucent, and the mushrooms tender but not mushy. Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute, ensuring each bite is juicy and flavorful.

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