Bourbon Gravy Mushroom Ribeye Bites: Crockpot Comfort Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always cook on LOW. High heat can toughen the meat. If you're short on time, you can cook on HIGH for 3 to 4 hours, but the texture will be slightly less tender. Also, cutting the beef into uniform cubes ensures even cooking—aim for 1-inch pieces.

To deepen the flavor, sear the beef cubes in a hot skillet before adding them to the slow cooker. This adds a caramelized crust that enhances the overall taste.

However, this adds extra time and a pan to wash. For a true dump-and-forget meal, skip the searing—the slow cooker still produces delicious results.

Variations

• Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, crumble, and sprinkle over the finished dish. Or, stir crumbled bacon into the slow cooker during the last 30 minutes of cooking.
• Make it Spicy: Add 1 teaspoon of red pepper flakes or a diced jalapeño along with the onions for a subtle heat that complements the bourbon gravy.
• Use Chicken: Substitute boneless, skinless chicken thighs for the ribeye. Cook on LOW for 4 to 5 hours, or until chicken reaches 165°F (74°C). Adjust seasoning as needed.
• Vegetarian Version: Replace the beef with 2 cups of hearty mushrooms, such as portobello, and use vegetable-based cream of mushroom soup and mushroom gravy. Cook on LOW for 3 to 4 hours.

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 in the microwave.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of broth if the sauce is too thick.

Store leftover bourbon gravy mushroom ribeye bites in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day.

Reheat gently in a saucepan over medium-low heat, adding a splash of beef broth or water if the sauce has thickened too much.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on LOW as directed.

The cooking time may be slightly longer if starting from cold. Alternatively, cook the full recipe, let it cool, and store in portions for up to 3 days.

Serving ideas

Serve these bourbon gravy mushroom ribeye bites over steamed white rice, which soaks up the rich sauce beautifully. Mashed potatoes or buttered egg noodles are also excellent choices.

For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. A sprinkle of fresh parsley adds a pop of color and freshness.

Pair this dish with a simple green salad with a tangy vinaigrette to cut through the richness. A glass of bourbon or a bold red wine, like a Cabernet Sauvignon, complements the deep flavors. For a complete meal, add a side of crusty bread to mop up every last bit of the savory gravy.

Frequently asked questions

Recipe card

Bourbon Gravy Mushroom Ribeye Bites: Crockpot Comfort

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 2 lb well-marbled ribeye steak, cut into 1-inch cubes
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 medium white onion, diced
• 1 cup mushroom-bourbon gravy
• 4 tbsp salted butter, cut into pats
• 8 oz sliced mushrooms
• 3 cups cooked white rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk, soy, sulfites

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

38 g

Fat

38 g

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