Dinner · Part 3 of 3: Tips & recipe card

Bourbon Gravy Pepper Beef Bites: Easy Crockpot Dinner Tips, FAQ & printable recipe

Name: Bourbon Gravy Pepper Beef Bites: Easy Crockpot Dinner
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 2 lb beef chuck stew meat, cut into 1-inch cubes; 2 bell peppers (1 green, 1 red), sliced into thick strips; 1 medium red onion, cut into wedges; 1 1/2 cups mushroom-bourbon gravy (store-bought or homemade); 4 tbsp salted butter, cut into pats

By Clara Weller · Oct 28, 2026

Slow cooker filled with bourbon gravy beef bites, peppers, and onions

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the most tender beef, always choose a well-marbled cut like chuck. The fat renders during slow cooking, keeping the meat moist and flavorful. If you have time, sear the beef cubes in a hot skillet before adding them to the slow cooker—this adds a deeper color and flavor, though it's not necessary.

To thicken the gravy at the end, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the slow cooker. Cook on high for 15-20 minutes until the sauce coats the back of a spoon.

Conversely, if the gravy is too thick, thin it with a little beef broth. Taste before serving and adjust seasoning with salt and pepper.

Variations

Spicy Kick: Add a finely chopped jalapeño or a teaspoon of red pepper flakes along with the vegetables for a subtle heat that builds as it cooks.
Mushroom Lovers: Add 8 oz of sliced cremini mushrooms to the slow cooker with the peppers. They will release moisture and add an earthy depth to the gravy.
Beef and Broccoli: Swap the bell peppers for 3 cups of broccoli florets. Add them during the last 30 minutes of cooking to keep them crisp-tender.
Smoky Twist: Replace the bourbon gravy with a smoky barbecue sauce and add a teaspoon of smoked paprika for a different flavor profile.

Storage and make-ahead

Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a little beef broth if the gravy is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 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 broth if needed to loosen the gravy. The dish also freezes well for up to 3 months.

This recipe is ideal 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 base and start cooking.

You can also cook the full recipe and freeze portions for future quick dinners. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the bourbon gravy pepper beef bites over steamed white rice, which soaks up the rich gravy beautifully. For a more indulgent option, serve over mashed potatoes or buttered egg noodles.

A side of crusty bread is perfect for dipping into the sauce. Garnish with chopped fresh parsley or chives for a pop of color, if desired.

This hearty dish pairs well with a simple green salad or roasted vegetables to balance the richness. For a complete meal, add a side of sautéed greens or a cucumber salad.

The beef and gravy are also delicious stuffed into warm tortillas or served over polenta. Leftovers can be repurposed as a filling for tacos or as a topping for baked potatoes.

Frequently asked questions

Can this recipe be made in an Instant Pot?

Yes, this can be adapted for an Instant Pot. Sear the beef on sauté mode, then add the remaining ingredients and cook on high pressure for 35 minutes, followed by a natural release for 10 minutes. The cooking time is much shorter, but the beef will still be tender.

What can be used instead of bourbon in the gravy?

If you prefer not to use bourbon, you can substitute an equal amount of beef broth or apple cider vinegar mixed with a teaspoon of brown sugar. The alcohol cooks off during the slow cooking, but the flavor remains.

How can the gravy be thickened?

To thicken the gravy, create a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water. Stir it into the slow cooker and cook on high for 15-20 minutes until the sauce thickens. Alternatively, you can remove the beef and vegetables and reduce the sauce on the stovetop.

Can this dish be frozen?

Yes, this dish freezes very well. Let it cool completely, then transfer to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

What is the best cut of beef for this recipe?

Beef chuck stew meat is ideal because it has good marbling and becomes tender after long, slow cooking. You can also use beef round or brisket, but adjust the cooking time as needed. Avoid lean cuts like sirloin, which can dry out.

Recipe card

Bourbon Gravy Pepper Beef Bites: Easy Crockpot Dinner

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

2 lb beef chuck stew meat, cut into 1-inch cubes
2 bell peppers (1 green, 1 red), sliced into thick strips
1 medium red onion, cut into wedges
1 1/2 cups mushroom-bourbon gravy (store-bought or homemade)
4 tbsp salted butter, cut into pats

Instructions

Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Scatter the bell pepper strips and red onion wedges over the beef, spreading them evenly.
Pour the mushroom-bourbon gravy over the beef and vegetables. Dot the top with the butter pats, distributing them evenly.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and the peppers are soft. The gravy will darken and thicken as it simmers. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the beef rest in the hot gravy for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist.
Spoon the beef, peppers, and gravy over fluffy white rice. Serve hot, with extra gravy spooned over the top.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories: 420
Protein: 30 g
Carbohydrates: 12 g
Fat: 28 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.