Slow Cooker Bourbon Gravy Flank Steak with Green Beans Tips, FAQ & printable recipe

Tips for success

For the most tender flank steak, slice it against the grain into thin strips. This shortens the muscle fibers, so they break down more easily during cooking. If you have time, searing the beef in a hot skillet before adding it to the slow cooker can add an extra layer of flavor, but it's not necessary.

The slow cooker will do the work, but a quick sear can deepen the savory notes. Use a good-quality bourbon gravy, or make your own with a splash of bourbon and sautéed mushrooms.

To keep the green beans from becoming too soft, add them halfway through the cooking time. However, if you prefer them very tender, add them at the beginning. For a thicker gravy, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

Let the dish rest before serving to allow the flavors to meld. Serve over rice, mashed potatoes, or even crusty bread to soak up every bit of the delicious sauce.

Variations

• Mushroom Swap: Replace the green beans with 8 oz of cremini mushrooms, halved. Add them at the beginning with the potatoes. The mushrooms will soak up the bourbon gravy and become meaty and delicious.
• Chicken Thighs: Use 2 lb of boneless, skinless chicken thighs instead of flank steak. Cook on low for 4-5 hours, until the chicken is tender and reaches 165°F (74°C). The cooking time will be shorter than with beef.
• Vegetarian Version: Omit the beef and use 2 cups of extra-firm tofu, cubed, or 1 lb of portobello mushrooms, sliced. Add the tofu or mushrooms with the vegetables. Use a vegetarian bourbon gravy. Cook on low for 4 hours.
• Spicy Kick: Add 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper to the gravy before pouring it over the meat. This adds a subtle warmth that complements the bourbon flavor. Adjust the heat to taste.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 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 heat, stirring occasionally, until hot. Or microwave in 1-minute intervals, stirring in between.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the leftovers even more delicious. Reheat gently on the stovetop or in the microwave until heated through.

The gravy may thicken as it cools, so add a splash of beef broth or water when reheating to loosen it. This dish is perfect for meal prep, as it reheats beautifully and tastes just as good the next day.

This recipe is ideal for making ahead. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert into the slow cooker base and start cooking. Alternatively, you can cook the entire dish, let it cool, and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors will only get better with time.

Serving ideas

Serve this hearty slow cooker meal over fluffy white rice, which soaks up the rich bourbon gravy beautifully. For a lighter option, serve over cauliflower rice or mashed potatoes. Add a side of crusty bread to sop up any remaining sauce.

A simple green salad with a tangy vinaigrette would also complement the richness of the dish. Garnish with a sprinkle of fresh parsley or chives for a pop of color, if desired, though the video does not show this.

This dish is a complete meal in itself, with protein, vegetables, and starch all in one pot. For a more substantial meal, you could add a side of garlic bread or a simple coleslaw. The flavors are bold and comforting, so pair with a medium-bodied red wine like a Merlot or Zinfandel. For a casual dinner, serve directly from the slow cooker, letting everyone help themselves. This is a crowd-pleaser that will leave everyone satisfied.

Frequently asked questions

Recipe card

Slow Cooker Bourbon Gravy Flank Steak with Green Beans

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 1 lb fresh green beans, trimmed
• 1 1/2 lb russet potatoes, peeled and cubed
• 2 cups bourbon mushroom gravy (store-bought or homemade)
• 4 tbsp salted butter, cut into pats

Instructions

1. Place the sliced flank steak strips evenly in the bottom of a 6-quart slow cooker. Scatter the trimmed green beans over the beef, then add the cubed russet potatoes in an even layer. Pour the bourbon mushroom gravy over everything, making sure the gravy covers most of the surface. Dot the top with the pats of salted butter.
2. Cover the slow cooker with its lid. Cook on LOW for 6 to 8 hours, until the beef is fork-tender and the potatoes are soft. Do not lift the lid during the first 4 hours of cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
3. After 6 hours, check the internal temperature of the thickest piece of beef with an instant-read thermometer. It should read at least 145°F (63°C). For more tender results, continue cooking until the beef reaches 190°F (88°C) and easily pulls apart. Let it rest for 3 minutes before slicing.
4. Once the beef is tender and cooked through, turn off the slow cooker. Let the meat rest in the warm gravy for at least 3 minutes before serving. This allows the juices to redistribute and the meat to become even more succulent.
5. Spoon the steaming beef, green beans, and potatoes over fluffy white rice on individual plates. Ladle extra bourbon gravy over the top. Serve hot, straight from the slow cooker.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

35 g

Fat

22 g

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