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

Before you start

Before starting, cut the ribeye into 1-inch cubes, trimming any large pieces of fat if desired. Trim the green beans and peel and cube the potatoes. Have the gravy and butter ready.

No need to brown the beef first—the slow cooker does all the work. Place all ingredients in the slow cooker as directed, and you're ready to go. This recipe requires minimal prep, so it's perfect for busy mornings.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the cubed ribeye bites in the bottom of a 6-quart slow cooker in an even layer. Scatter the trimmed green beans and cubed russet potatoes over the beef. Pour the mushroom-bourbon gravy evenly over the top, then dot with the butter pats. Do not stir.
   Look for The raw ingredients sit in distinct layers, with gravy and butter on top.
   Tip Cut the beef and potatoes into similar-sized cubes for even cooking.

At the start, the slow cooker holds distinct layers of raw beef, green beans, potatoes, and gravy. The butter pats sit on top, ready to melt. There's no need to stir—just cover and turn it on. The raw beef should be well-marbled, and the vegetables should be cut to similar sizes for even cooking. The gravy should cover the top but not necessarily submerge everything.

Slow-Cook and Simmer

2. 2Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are easily pierced. The gravy will be bubbling and fragrant. Stir gently once halfway through if possible, but avoid over-stirring so the beef stays in chunks. Let it rest for 3 minutes before slicing.
   Look for The gravy is dark and glossy, and the beef and vegetables are tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on LOW gives the best texture for the beef.

After a few hours, the slow cooker will emit a rich, savory aroma. The gravy will be bubbling gently around the edges, and the beef will look browned and tender.

The potatoes should be easily pierced with a fork, and the green beans will have turned a deeper green. The butter will have melted into the sauce, giving it a glossy sheen. The house will smell like a cozy steakhouse.

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker and let the dish rest for 5 minutes. Using a slotted spoon, transfer the beef, green beans, and potatoes to a serving platter or plates. Spoon additional gravy over the top. Serve hot, over rice if desired.
   Look for The beef is fork-tender and the gravy is thick and coating.
   Tip Letting it rest allows the juices to redistribute, making the beef more succulent.

When done, the beef is fork-tender and pulls apart easily but still holds its shape in cubes. The gravy is thick and coats the back of a spoon. The green beans are tender but retain a slight bite, and the potatoes are creamy. After resting, the dish is ready to serve. The flavors have melded into a harmonious, deeply savory whole.

Common mistakes

One common mistake is over-stirring the slow cooker, which can break up the beef into small shreds. Stir gently if needed, or not at all—the layers will meld together as they cook. Another pitfall is using lean beef, which can dry out.

Stick with well-marbled ribeye or a chuck roast. Also, don't lift the lid too often—each time you do, heat escapes and adds to the cooking time. Trust the process and keep the lid on until the minimum time is up.

How to tell it’s done

The dish is done when the beef is fork-tender—it should shred easily with a fork but still hold its shape when lifted. The potatoes should be easily pierced with a knife, and the green beans should be tender but not mushy.

The gravy will be thick and glossy, with a rich brown color. For food safety, the beef must reach an internal temperature of 145°F (63°C) when tested with an instant-read thermometer. Let the dish rest for at least 3 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