Slow-Cooker Bourbon Gravy Ribeye Bites with Potatoes Step-by-step instructions

Before you start

Before you begin, cut the ribeye into 1-inch cubes and halve the baby potatoes. Mince the garlic if using fresh, and measure out the butter. Have the jar of gravy open and ready.

No other prep is needed, and you do not need to brown the beef first — the slow cooker will do all the work. Place all the ingredients in the slow cooker insert as directed, and you are ready to cook.

Instructions

Layering the Ingredients

1. 1Prep and Layer
   Place the cubed ribeye bites in the bottom of the slow cooker insert. Scatter the halved baby potatoes over the beef, then sprinkle the minced garlic over everything. Pour the bourbon mushroom gravy evenly over the top, and dot with the butter pats.
   Look for The beef and potatoes are layered in the crock, with gravy and butter on top.
   Tip No need to stir — the slow cooker will blend the flavors as it cooks.

At the end of this phase, the slow cooker insert holds the beef, potatoes, garlic, gravy, and butter in neat layers. The gravy and butter are on top, and the ingredients are not stirred.

The raw beef is visible, and the potatoes are nestled around it. You can see the butter pats starting to melt slightly from the warmth of the other ingredients.

Slow Cooking

2. 2Slow Cook
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the beef is tender and the potatoes are fork-tender. The gravy will be bubbling and aromatic. Let it rest for 3 minutes before slicing.
   Look for The gravy is bubbling gently, and the meat is fork-tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

The slow cooker is covered and running. After a few hours, the kitchen fills with the rich aroma of bourbon, beef, and garlic. The gravy is bubbling gently around the edges, and the beef is visibly tender. The potatoes are soft and have absorbed some of the gravy's color. The butter has melted into the sauce, giving it a glossy sheen.

Resting and Serving

3. 3Rest and Serve
   Turn off the slow cooker and let the beef rest for at least 3 minutes. Serve the ribeye bites and potatoes over steamed rice, spooning extra gravy on top.
   Look for The beef is resting, and the gravy is thick and glossy.
   Tip For a thicker gravy, stir in a slurry of 1 tbsp cornstarch and 2 tbsp water after cooking.

The slow cooker is off, and the beef has rested for at least three minutes. The gravy has thickened slightly, and the beef is fork-tender. The potatoes are creamy and coated in the glossy sauce. When you lift a spoonful, the beef and potatoes are covered in the rich bourbon gravy, and steam rises from the dish. It is ready to serve.

Common mistakes

One common mistake is lifting the lid too often, which lets out heat and extends the cooking time. Another is using lean beef, which can become dry and tough; stick with well-marbled ribeye or add a little extra butter.

Overcooking can also make the potatoes mushy, so check them at the minimum time. Finally, do not skip the rest time after cooking — it helps the beef stay juicy and tender.

How to tell it’s done

The dish is done when the beef is fork-tender and the potatoes are soft when pierced with a fork. The gravy should be hot and bubbling, and the flavors will have melded together.

For food safety, the beef must reach an internal temperature of 145°F (63°C); let it rest for at least 3 minutes before serving to allow the juices to redistribute. If the potatoes are not yet tender, continue cooking for another 30 minutes and check again.

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