Slow Cooker Garlic Butter Beef Bites & Potatoes
A delicious and comforting dish with tender beef, soft potatoes, and a flavorful garlic butter sauce, perfect for busy days.
Ingredients
Main Ingredients
- 2 lbs beef stew meat (cut into bite-sized pieces) Ensure the beef is cut into even pieces for consistent cooking.
- 1.5 lbs baby potatoes (halved) Halve the potatoes to ensure they cook evenly.
- 4 tablespoons unsalted butter (melted) Melt the butter before adding to the slow cooker.
- 6 cloves garlic (minced) Use fresh garlic for the best flavor.
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon crushed red pepper flakes (optional) Add for heat if desired.
- 1 cup beef broth Use low-sodium if preferred.
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch (mixed with 2 tablespoons water, for thickening) Use this for a thicker sauce.
- 2 tablespoons fresh parsley (chopped, for garnish) Add for color and freshness.
Instructions
Preparation
- Cut the beef into bite-sized pieces if it’s not already cut. Halve the baby potatoes so they cook evenly.
Seasoning
- In a large bowl, toss the beef bites with salt, pepper, paprika, onion powder, oregano, thyme, and red pepper flakes.
Slow Cooker Assembly
- Add the seasoned beef bites and halved potatoes to the slow cooker. Pour in the melted butter, minced garlic, beef broth, and Worcestershire sauce. Stir gently to coat everything evenly.
Cooking
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the potatoes are soft.
Thickening the Sauce (Optional)
- If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Stir it into the slow cooker and let it cook for another 15 minutes.
Serving
- Sprinkle freshly chopped parsley over the dish. Serve warm and enjoy.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating. Customize seasoning and add vegetables as desired.