Dinner · Part 3 of 3: Tips & recipe card

Easy Crockpot Bourbon Gravy Asparagus Beef Bites Tips, FAQ & printable recipe

Name: Easy Crockpot Bourbon Gravy Asparagus Beef Bites
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 lb beef chuck stew meat, cut into 1-inch cubes; 1 bunch fresh asparagus spears, trimmed; 4 cloves garlic cloves, smashed; 1 1/2 cups mushroom-bourbon gravy (jarred); 4 tbsp salted butter, cut into pats; 2 cups cooked white rice, for serving

By Clara Weller · Oct 28, 2026

Slow cooker bourbon gravy asparagus beef bites in a glossy black crockpot

Prep: 10 min
Cook: 6 h
Total: 6 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

For the most tender beef, always cook on LOW. The longer, gentler heat breaks down connective tissue more effectively than HIGH.

If you're short on time, HIGH works, but check the beef earlier—it may be done in 3 hours. Use a meat thermometer to ensure the beef reaches at least 145°F (63°C) before serving.

To thicken the gravy further, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce during the last 30 minutes of cooking.

If you prefer a more intense bourbon flavor, add an extra splash of bourbon just before serving—the alcohol will cook off quickly. Serve with crusty bread to mop up every bit of sauce.

Variations

Add mushrooms: Add 8 oz sliced cremini mushrooms along with the beef for extra earthy flavor. They will cook down and meld with the gravy.
Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy before cooking for a subtle heat that complements the bourbon.
Herb twist: Sprinkle 1 teaspoon dried thyme or rosemary over the beef before adding the gravy. Fresh herbs can be added at the end.
Different protein: Substitute pork shoulder or boneless chicken thighs for the beef. Adjust cooking time: pork shoulder 6-8 hours on LOW, chicken thighs 4-5 hours on LOW.

Storage and make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently, adding a splash of broth if needed.
Freezer: Freeze in a freezer-safe 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 warmed through. Add a little beef broth or water to loosen the gravy if necessary.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently in the microwave or on the stovetop, adding a splash of water or beef broth if the gravy has thickened too much.

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 slow cooker and cook as directed, adding 30 minutes to the cooking time to account for the cold start. Alternatively, cook the full recipe, then portion and refrigerate for up to 4 days.

Serving ideas

Serve the bourbon gravy asparagus beef bites over a bed of fluffy white rice, which soaks up the rich sauce beautifully. Mashed potatoes, buttered egg noodles, or creamy polenta are also excellent choices. For a low-carb option, serve over cauliflower rice or alongside steamed greens.

Garnish with fresh chopped parsley or chives for a pop of color, though the dish is delicious as is. A side of crusty bread is perfect for dipping into the remaining gravy.

This hearty meal is satisfying on its own, but a simple green salad with a light vinaigrette would balance the richness.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, you can assemble the ingredients in the slow cooker insert the night before and refrigerate. In the morning, start cooking as directed, adding about 30 minutes to the cooking time. The dish also reheats well for leftovers.

What if the gravy is too thin?

If the gravy is thinner than you'd like, remove the beef and asparagus, then simmer the gravy on the stovetop for 10-15 minutes to reduce and thicken. Alternatively, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.

Can this be frozen?

Yes, freeze the cooled beef and gravy in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave. The asparagus may soften further after freezing.

What can be used instead of mushroom-bourbon gravy?

Use a high-quality beef gravy and add 2 tablespoons of bourbon. You can also use a mushroom gravy without bourbon and add a teaspoon of Worcestershire sauce for depth. Adjust seasoning to taste.

Can the asparagus be added later?

If you prefer crisper asparagus, add it during the last 30-45 minutes of cooking. For a softer texture, add it at the beginning as the recipe directs. Both methods work well, so choose based on your preference.

Recipe card

Easy Crockpot Bourbon Gravy Asparagus Beef Bites

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

2 lb beef chuck stew meat, cut into 1-inch cubes
1 bunch fresh asparagus spears, trimmed
4 cloves garlic cloves, smashed
1 1/2 cups mushroom-bourbon gravy (jarred)
4 tbsp salted butter, cut into pats
2 cups cooked white rice, for serving

Instructions

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.
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.
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.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories: 560
Protein: 38 g
Carbohydrates: 32 g
Fat: 30 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.