Creamy Gruyère Portobello Beef Bites: Set-and-Forget Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always cook on low. High heat can cause the meat to become tough if cooked for too long. If you're short on time, cook on high for 3 to 4 hours, but check the beef frequently.

The sauce will thicken slightly as it cooks; if it seems too thin at the end, remove the lid and cook on high for an additional 20 to 30 minutes to reduce it.

Toasting the brioche slices with a little garlic and butter adds a crunchy contrast to the creamy beef. If you prefer, you can serve the beef over mashed potatoes, egg noodles, or even polenta.

The leftovers are just as delicious the next day, and the flavors continue to develop. Store any leftovers in the refrigerator and reheat gently on the stove or in the microwave.

Variations

• Add Bacon: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the finished dish for a smoky, savory boost. Or, lay the bacon strips over the top of the slow cooker during the last hour of cooking.
• Use Chicken: Substitute boneless, skinless chicken thighs for the beef. Cook on low for 4 to 5 hours, until the chicken is tender and cooked through. The sauce will be slightly thinner but just as delicious.
• Add Herbs: Stir in 1 teaspoon of fresh thyme leaves or 1/2 teaspoon of dried rosemary with the cheeses. These herbs complement the beef and mushrooms and add a fragrant note to the sauce.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a minced fresh chili to the slow cooker before cooking. The heat balances the richness of the cheese and adds a pleasant kick.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce may thicken; add a splash of broth when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally, until hot. Add a splash of beef broth if needed to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when chilled; reheat gently on the stovetop over low heat, adding a splash of beef broth or water to loosen it if needed. The beef and mushrooms will remain tender. For best texture, reheat only the amount you plan to eat.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert into the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time because the ingredients start cold. Alternatively, cook the full dish, cool it completely, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve the beef and sauce over toasted garlic brioche, allowing the bread to soak up the creamy sauce. For a more substantial meal, add a side of roasted green beans or a simple green salad with a vinaigrette to cut through the richness.

A glass of full-bodied red wine, such as a Merlot or Cabernet Sauvignon, pairs beautifully with the beef and Gruyère.

For a lighter option, serve the beef over a bed of sautéed spinach or a baked potato. The dish is also excellent with crusty bread for dipping. If you have leftovers, use them to make a hearty sandwich or a filling for crepes. The creamy sauce is versatile and can be used as a topping for baked potatoes or mixed into pasta.

Frequently asked questions

Recipe card

Creamy Gruyère Portobello Beef Bites: Set-and-Forget Slow Cooker

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb beef chuck stew meat, cut into 1-inch cubes
• 8 oz portobello mushroom caps, thickly sliced
• 6 shallots, peeled and halved
• 8 oz cream cheese, softened
• 1 1/2 cups shredded Gruyère cheese
• Toasted garlic brioche slices, for serving

Instructions

1. Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Spread them into an even layer. Scatter the sliced portobello mushrooms and the halved shallots over the beef. Do not stir; the layering helps the beef cook evenly and the mushrooms soften without turning mushy.
2. Drop the softened cream cheese in spoonfuls over the top of the beef and vegetables. Sprinkle the shredded Gruyère evenly over everything. Do not stir. The cheeses will melt and create a rich sauce as the slow cooker works.
3. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the sauce is bubbling. The beef should shred easily with a fork. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
4. After the cooking time, check the beef: it should be very tender and easily pierced with a fork. If not, continue cooking for another 30 minutes. The internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer. Let the beef rest for at least 3 minutes before serving.
5. Place toasted garlic brioche slices on serving plates. Using a slotted spoon or ladle, scoop the beef, mushrooms, shallots, and sauce over the brioche. Serve immediately while hot. The bread soaks up the creamy sauce beautifully.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

18 g

Fat

45 g

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