Garlic Butter Beef Bites with Baby Potatoes
This comforting slow cooker dinner features tender beef stew meat and baby potatoes, all infused with rich garlic butter flavor.
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.
Notes
Serve family-style with a sprinkle of chopped parsley or chives. Pair with mashed cauliflower or roasted Brussels sprouts for balance. For drinks, a medium-bodied red wine or malty amber beer complements the dish well.