This garlic-butter-slick skillet-to-slow-cooker dinner turns humble stew meat and tender baby potatoes into a comforting, hands-off meal that smells like Sunday even on a busy weeknight. It’s rich, garlicky, and simple enough for family dinners but good-looking enough for guests — and if you’re a garlic fiend, you’ll also enjoy a similar finish in this garlic butter salmon recipe that uses the same buttery-garlic flavor profile.
Why you’ll love this dish
This recipe bridges two kitchens: a quick sear on the stovetop for Maillard flavor, then a slow cooker finish for melt-in-your-mouth beef and perfectly tender potatoes. You get deep, savory meatiness without babysitting a pot, making it ideal for weeknights, potlucks, or simple weekend entertaining.
“Browned beef, silky garlic butter, and potatoes that soak up every drop of sauce — busy evenings never tasted so good.”
Reasons people search for recipes like this: budget-friendly use of stew meat, minimal prep, one-pot convenience (slow cooker), and crowd-pleasing flavors that appeal to both kids and adults.
Step-by-step overview
This recipe follows three main phases:
- Trim and cube stew meat so pieces cook evenly.
- Optionally parboil halved baby potatoes for consistent tenderness.
- Sear the beef quickly, combine everything in the slow cooker with a garlic-butter sauce and broth, and cook until fork-tender.
Expect about 15–30 minutes active time (depending on parboiling and searing) and 3–8 hours total in the slow cooker depending on the heat setting.
What you’ll need
- 1.5 pounds beef stew meat, trimmed and cut into uniform, bite-sized pieces (chuck is ideal)
- 1 pound baby potatoes, halved (or fingerlings)
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
- 1 tablespoon olive oil
Notes and simple substitutions:
- Butter: use ghee or a neutral oil plus extra garlic for a dairy-free version.
- Broth: chicken broth or a splash of red wine works in a pinch.
- Herbs: swap fresh thyme/rosemary (about 1 tsp each) for dried if available.
- Potatoes: small Yukon golds or fingerlings are great alternatives.
Step-by-step instructions
- Trim and cube the beef: Cut stew meat into bite-sized, uniform pieces so everything cooks evenly. Pat dry with paper towels to promote browning.
- Prep the potatoes: Halve the baby potatoes. For faster and more even slow-cooker results, parboil them 4–6 minutes until slightly tender, then drain.
- Sear the beef: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add beef in a single layer and sear 1–2 minutes per side until browned. You’re aiming for color, not doneness. Transfer the beef to a plate.
- Make the garlic-butter sauce: In a small bowl, whisk together melted butter, minced garlic, onion powder, smoked paprika, thyme, crushed rosemary, salt, and black pepper.
- Layer in the slow cooker: Spread the halved potatoes in the bottom of the slow cooker. Top with the seared beef. Pour the garlic-butter sauce and 1/4 cup beef broth evenly over everything.
- Slow cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until beef is fork-tender and potatoes are soft.
- Rest before serving: Let the dish sit for about 10 minutes after cooking so juices redistribute and the sauce thickens slightly. Taste and adjust salt and pepper before serving.
Best ways to enjoy it
- Serve family-style straight from the slow cooker with a sprinkle of chopped parsley or chives.
- For a composed plate, spoon beef and potatoes over mashed cauliflower or buttery polenta to catch the sauce.
- Add a crisp green salad or roasted Brussels sprouts to cut the richness.
- For drinks, a medium-bodied red (Malbec or Merlot) or a malty amber beer complements the smoky paprika and beefy flavors.
Storage and reheating tips
- Refrigerator: Cool to room temperature (within 2 hours) then store in an airtight container for 3–4 days.
- Freezer: Freeze in airtight containers or freezer bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low-medium heat with a splash of broth to loosen the sauce, or bake at 350°F (175°C) covered until hot throughout. Reheat to an internal temperature of 165°F for safety.
- Safety tip: Don’t leave the cooked food at room temperature longer than two hours to avoid bacterial growth.
Helpful cooking tips
- Don’t skip drying the meat before searing — moisture prevents browning.
- Sear in batches if needed. Overcrowding the pan stalls caramelization.
- If you’re short on time, skip searing and increase slow-cook time slightly; the flavor will be milder but still good.
- Crushed dried rosemary releases more aroma than whole needles — give it a quick squeeze between your fingers.
- Use a meat thermometer for confidence: stew meat should be fork-tender and easy to shred when done, but internal temp for safety is 145°F+ (aim for slow-cooked tenderness rather than a specific temp).
- Parboiling potatoes is optional but helps guarantee even doneness if potatoes vary in size.
Recipe variations
- Instant Pot version: Sear on Sauté, then pressure cook on high for 25–30 minutes with a 10-minute natural release.
- Mushroom and onion boost: Add sliced mushrooms and a halved onion to the slow cooker for extra depth.
- Spicy twist: Add 1/2 tsp cayenne or a tablespoon of chipotle in adobo to the garlic-butter mixture.
- Lighter swap: Use chicken thighs instead of beef and reduce slow-cook time to 3–4 hours on LOW.
- Sweet potato option: Swap baby potatoes for cubed sweet potatoes and add a pinch of cinnamon to the sauce for warmth.
For a savory snack or appetizer pairing idea, you can also reference our guide to making the perfect beef pepperoni snack that complements slow-cooked mains.
Common questions
Q: How long does the active prep take?
A: About 15–30 minutes: 10 minutes to trim/cube meat and halve potatoes, 5–15 minutes to parboil (optional) and sear.
Q: Can I use frozen stew meat or potatoes?
A: Thaw frozen meat and potatoes first. Searing frozen meat traps moisture and prevents browning. If you skip searing frozen meat, expect a milder flavor.
Q: Is searing really necessary?
A: Searing adds significant flavor from browning reactions but isn’t mandatory. If you skip it, increase seasoning and consider reducing slow-cook liquid to concentrate flavor.
Q: Can I make this gluten-free?
A: Yes — all ingredients here are naturally gluten-free. Just check the beef broth label for hidden gluten if you’re sensitive.
Q: Will the sauce be too greasy from the butter?
A: The butter flavors and helps the sauce coat beef and potatoes. If you want less fat, reduce butter by 1–2 tablespoons and add an extra splash of broth; finish with a squeeze of lemon or a tablespoon of Greek yogurt for brightness.
Q: What’s the best way to thicken the sauce after cooking?
A: Remove a small amount of hot liquid, whisk in 1 teaspoon cornstarch until smooth, then stir back into the cooker and let it sit on HIGH for 10–15 minutes. Alternatively, simmer uncovered in a skillet to reduce and concentrate.
Enjoy the cozy, hands-off satisfaction of garlic butter beef bites and tender baby potatoes — a reliable weeknight winner that scales well and leaves you with leftovers that taste even better the next day.
Garlic Butter Beef Bites with Baby Potatoes
Ingredients
Main Ingredients
- 1.5 pounds beef stew meat, trimmed and cut into uniform, bite-sized pieces Chuck is ideal.
- 1 pound baby potatoes, halved Fingerlings can also be used.
- 4 tablespoons unsalted butter, melted Can substitute with ghee or neutral oil for dairy-free.
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme Fresh thyme can be swapped (1 tsp).
- 1/2 teaspoon dried rosemary, crushed Fresh rosemary can be swapped (1 tsp).
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper
- 1/4 cup beef broth Can use chicken broth or a splash of red wine.
- 1 tablespoon olive oil
Instructions
Preparation
- Trim and cube the beef: Cut stew meat into bite-sized, uniform pieces so everything cooks evenly. Pat dry with paper towels to promote browning.
- Prep the potatoes: Halve the baby potatoes. For faster and more even slow-cooker results, parboil them for 4–6 minutes until slightly tender, then drain.
- Sear the beef: Heat olive oil in a skillet over medium-high heat. Add beef in a single layer and sear for 1–2 minutes per side until browned. Transfer the seared beef to a plate.
Cooking
- Make the garlic-butter sauce: In a small bowl, whisk together melted butter, minced garlic, onion powder, smoked paprika, thyme, crushed rosemary, salt, and black pepper.
- Layer in the slow cooker: Spread the halved potatoes in the bottom of the slow cooker. Top with the seared beef. Pour the garlic-butter sauce and beef broth evenly over everything.
- Slow cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the beef is fork-tender and the potatoes are soft.
- Rest before serving: Let the dish sit for about 10 minutes after cooking so juices redistribute and the sauce thickens slightly. Taste and adjust salt and pepper before serving.