Description
Tender slow cooker garlic butter beef bites with baby potatoes, cooked low and slow in a rich buttery garlic sauce for a comforting and hearty one-pot meal.
Ingredients
- 2 lbs beef stew meat, cut into bite-sized pieces
- 1.5 lbs baby potatoes, halved
- 4 tablespoons unsalted butter, melted
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup beef broth
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Place the beef stew meat and halved baby potatoes into the slow cooker.
- In a small bowl, mix together the melted butter, minced garlic, olive oil, salt, black pepper, paprika, Italian seasoning, onion powder, and crushed red pepper flakes if using.
- Pour the garlic butter mixture over the beef and potatoes, then toss gently to coat everything evenly.
- Add the beef broth to the slow cooker to help keep the mixture moist while cooking.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and the potatoes are cooked through.
- Stir gently before serving, then sprinkle with fresh chopped parsley.
- Serve warm as a complete meal.
Notes
- You can use chuck roast cut into chunks instead of stew meat.
- Browning the beef before slow cooking adds deeper flavor but is optional.
- Baby potatoes work best because they hold their shape well, but Yukon Gold or red potatoes can also be used.
- For extra vegetables, add carrots or green beans during the last 1 to 2 hours of cooking.
- Swap baby potatoes with diced sweet potatoes for a slightly sweeter variation.
- For a richer finish, sprinkle grated Parmesan cheese over the dish before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze fully cooled leftovers for up to 2 months.
- Reheat in the microwave or on the stovetop with a splash of broth to keep the beef and potatoes moist.
- To make it dairy-free, replace the butter with a dairy-free alternative or extra olive oil.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 2g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 47g
- Cholesterol: 155mg
