Description
Tender beef stew meat and baby potatoes slow-cooked in a rich garlic butter sauce infused with smoked paprika, thyme, and a hint of heat from red pepper flakes. This comforting one-pot meal is perfect for an easy dinner, delivering savory flavor and melt-in-your-mouth textures without much effort.
Ingredients
Scale
Beef and Potatoes
- 5 lbs beef stew meat, cut into bite-sized pieces
- 5 lbs baby potatoes, halved
Garlic Butter Mixture
- 4 tablespoons unsalted butter, melted
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
Additional Ingredients
- 1 cup beef broth
- 1 tablespoon soy sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep the Ingredients: Place the beef stew meat and halved baby potatoes into the slow cooker, ensuring they are evenly distributed for even cooking.
- Make the Garlic Butter Mixture: In a small bowl, combine the melted butter, minced garlic, salt, black pepper, smoked paprika, onion powder, dried thyme, and optional crushed red pepper flakes. Stir well to integrate all the spices and aromatic flavors. Pour this mixture over the beef and potatoes in the slow cooker and gently stir to coat all pieces evenly.
- Add Broth and Soy Sauce: In a separate bowl, mix together the beef broth and soy sauce. Pour this liquid mixture over the ingredients in the slow cooker to add moisture and depth of flavor.
- Cook the Dish: Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours. Cook until the beef is tender and the potatoes are easily pierced with a fork, indicating they are fully cooked.
- Garnish and Serve: Once cooking is complete, sprinkle fresh chopped parsley over the dish to add a burst of color and fresh herbaceous flavor. Serve hot and enjoy this hearty, flavorful meal.
Notes
- Adjust crushed red pepper flakes to your preferred spice level or omit for a milder dish.
- You can substitute baby potatoes with Yukon gold or red potatoes cut into similar bite-sized pieces.
- For a gluten-free option, use tamari or a gluten-free soy sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- If desired, add vegetables such as carrots or mushrooms to the slow cooker for added nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours on Low or 3 to 4 hours on High
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
