Dinner · Part 3 of 3: Tips & recipe card

Bourbon Gravy Portobello Beef Bites: Easy Slow Cooker Dinner Tips, FAQ & printable recipe

Name: Bourbon Gravy Portobello Beef Bites: Easy Slow Cooker Dinner
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lb beef chuck stew meat, cut into 1-inch cubes; 8 oz portobello mushrooms, thickly sliced; 6 shallots, peeled and halved; 1 1/2 cups bourbon mushroom gravy (jarred or homemade); 4 tbsp salted butter, cut into pats

By Clara Weller · Oct 28, 2026

Slow cooker full of tender beef, portobello mushrooms, and shallots in a glossy bourbon gravy

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

Tips for success

For the most tender beef, cook on low rather than high. The longer, gentler heat breaks down connective tissue more effectively.

If you're short on time, high heat can work, but the beef may be slightly less fall-apart tender. Also, cut the beef into uniform 1-inch cubes so they cook evenly.

The gravy is the star—use a good-quality bourbon mushroom gravy, or make your own with beef broth, bourbon, and sautéed mushrooms. If the gravy is too thin at the end, remove the lid and cook on high for 15-20 minutes to reduce. Taste and adjust seasoning with salt and pepper before serving.

Variations

Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, crumble, and sprinkle over the finished dish. Or, add raw chopped bacon to the slow cooker with the beef—it will cook and infuse the gravy with smokiness.
Use Different Mushrooms: Swap half of the portobellos for cremini or shiitake mushrooms. Their varied textures and flavors add complexity. Just slice them thickly to avoid them breaking down completely during the long cooking time.
Make It Spicy: Add a chopped chipotle pepper in adobo or a pinch of cayenne pepper to the gravy before cooking. The heat balances the sweetness of the bourbon and shallots, giving the dish a subtle kick.
Vegetarian Version: Replace the beef with extra-firm tofu or a plant-based beef substitute. Use a vegetarian mushroom gravy and increase the mushrooms to 12 ounces. Cook on low for 4-6 hours, until the tofu is heated through and the flavors meld.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy will thicken as it cools; 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.
Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot and bubbling.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the gravy has thickened too much. The beef may become even more tender after refrigeration.

This dish is perfect for making ahead. 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 as directed. You can also fully cook the dish, let it cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve the Bourbon Gravy Portobello Beef Bites over steamed white rice to soak up the rich gravy. Mashed potatoes or egg noodles also work beautifully.

For a lighter option, serve over cauliflower rice or alongside roasted vegetables. The dish is hearty enough to stand alone, but the rice makes it a complete meal.

Garnish with a sprinkle of fresh thyme or chopped parsley for a touch of color, though the video does not include it. The gravy is so flavorful that no extra sauce is needed. For a family-style dinner, bring the slow cooker to the table and let everyone serve themselves.

Frequently asked questions

Can this recipe be made with chicken instead of beef?

Yes, chicken thighs would work well. Use boneless, skinless thighs and cook on low for 4-6 hours, until they reach 165°F (74°C). The cooking time is shorter than beef, so check early. The gravy and mushrooms will still be delicious with chicken.

Why does the gravy sometimes turn out thin?

If the gravy is thin, it may be because there is excess moisture from the mushrooms or the slow cooker is running hot. To thicken, remove the lid and cook on high for 15-20 minutes to reduce the liquid. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the gravy, cooking for 10 more minutes.

Can this be frozen?

Yes, this dish freezes well. Cool completely, then transfer to an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave. The texture of the mushrooms may soften slightly after freezing, but the flavor remains excellent.

Is it necessary to sear the beef before slow cooking?

No, searing is not required for this recipe. The slow cooker does all the work, and the beef becomes tender without browning. If you have time, searing adds extra depth of flavor, but it is not necessary for a delicious result.

What can be used instead of bourbon in the gravy?

If you prefer not to use bourbon, substitute with an equal amount of beef broth plus 1 teaspoon of brown sugar and a splash of apple cider vinegar. This will mimic the sweetness and acidity of bourbon. Alternatively, use a non-alcoholic bourbon flavoring or simply omit it and add a bit more gravy.

Recipe card

Bourbon Gravy Portobello Beef Bites: Easy Slow Cooker Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb beef chuck stew meat, cut into 1-inch cubes
8 oz portobello mushrooms, thickly sliced
6 shallots, peeled and halved
1 1/2 cups bourbon mushroom gravy (jarred or homemade)
4 tbsp salted butter, cut into pats

Instructions

Place the cubed beef chuck in the bottom of the slow cooker. Scatter the thickly sliced portobello mushrooms and the peeled, halved shallots over the beef. Pour the bourbon mushroom gravy evenly over everything, then dot the top with the pats of butter.
Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the gravy is bubbling and thickened. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
After 6 hours, test a piece of beef with a fork. It should shred easily and be cooked through to at least 145°F (63°C) for food safety. If it is still tough, continue cooking and check again after 30 minutes.
Turn off the slow cooker and let the beef rest for at least 3 minutes before serving. This allows the juices to redistribute and keeps the meat moist.
Spoon the beef, mushrooms, and shallots over steamed white rice, and ladle extra gravy over the top. Serve hot, straight from the slow cooker.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 480
Protein: 35 g
Carbohydrates: 18 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.