Easy Crockpot Bourbon Gravy Asparagus Beef Bites Step-by-step instructions

Before you start

Before you start, cut the beef chuck into 1-inch cubes if not already done. Trim the asparagus by snapping off the woody ends. Smash the garlic cloves with the flat side of a knife to release their flavor.

Measure the gravy and cut the butter into pats. Have the slow cooker ready. No need to brown the beef—this recipe is truly dump-and-go.

Instructions

Layer and Forget

1. 1Layer the Ingredients in the Slow Cooker
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker in an even layer. Scatter the trimmed asparagus spears and smashed garlic cloves over the beef. Pour the mushroom-bourbon gravy over everything, then dot the top with the butter pats.
   Look for The beef is covered with asparagus, garlic, gravy, and butter.
   Tip No need to stir; the layers will meld as they cook.

At the end of this phase, the slow cooker contains a neat stack of raw beef, asparagus, garlic, gravy, and butter. The colors are vibrant: ruby-red beef, green asparagus, and dark gravy. You can smell the aromatics even before cooking. Nothing needs to be stirred. This is the moment to set a timer and walk away.

Slow Simmer

2. 2Slow-Cook Until Fork-Tender
   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 easily shreds. The asparagus will be tender but still hold its shape. Stir gently once halfway through if possible. Let it rest for 3 minutes before slicing.
   Look for The gravy is bubbling and the beef is tender enough to pull apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on LOW yields the most tender beef.

After several hours, the slow cooker is bubbling gently. The gravy has darkened and thickened, and the aroma of bourbon, mushrooms, and garlic fills the kitchen.

The beef is visibly tender, and the asparagus is tender but not mushy. The butter has melted into the sauce, giving it a glossy sheen. Give it a gentle stir and check the beef's tenderness.

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker and let the beef rest for 5 minutes. Serve the beef and asparagus over cooked white rice, spooning the glossy bourbon-mushroom gravy over the top.
   Look for The gravy is thick and glossy, and the beef is tender.
   Tip Letting it rest allows the juices to redistribute.

The slow cooker is off, and the dish has rested. The beef is fork-tender, the asparagus is bright green, and the gravy is thick and glossy. When you spoon the mixture over rice, the gravy coats each grain. The aroma is rich and savory with a hint of bourbon. Everything is ready to serve and enjoy.

Common mistakes

A common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is adding too much liquid—the beef releases its own juices, so the gravy will be plentiful.

If the sauce seems thin at the end, remove the beef and vegetables and simmer the gravy on the stovetop to reduce. Avoid overcooking the asparagus; if you're cooking on HIGH, check it at the 3-hour mark.

How to tell it’s done

The beef is done when it is fork-tender and easily pulls apart with no resistance. The internal temperature should reach at least 145°F (63°C) for food safety, but it will likely be much higher after hours of slow cooking.

The asparagus should be tender but still hold its shape, and the gravy will be bubbling and slightly thickened. Let the beef rest for 5 minutes before serving to allow the juices to redistribute.

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