Description
Slow Cooker Garlic Butter Beef Bites & Potatoes is a hearty and flavorful one-pot meal featuring tender beef stew meat and tender baby potatoes simmered in a rich garlic butter sauce with aromatic herbs and spices. Cooked low and slow, this comforting dish is perfect for a hands-off, satisfying dinner for the whole family.
Ingredients
Scale
Meat and Vegetables
- 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)
Liquid Ingredients
- 1 cup beef broth
- 1 tablespoon soy sauce
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep the Ingredients: Place the beef stew meat and halved baby potatoes into the slow cooker, spreading them out evenly for uniform 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 blend all seasonings into the butter. Pour this mixture over the beef and potatoes in the slow cooker, stirring gently to coat everything 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 deepen the savory flavor.
- Cook the Dish: Cover the slow cooker and cook the beef and potatoes on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is tender and the potatoes are fully cooked through.
- Garnish and Serve: Once cooked, garnish the dish with freshly chopped parsley to add a burst of color and fresh herbaceous flavor before serving.
Notes
- For spicier flavor, increase the crushed red pepper flakes or add a dash of cayenne pepper.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- This recipe can be adapted for a pressure cooker or Instant Pot by adjusting the cooking time accordingly.
- Use baby Yukon gold potatoes or red potatoes for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (LOW) or 3 to 4 hours (HIGH)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
