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–+ servings
Bertha Jones

Garlic Butter Beef Bites with Potatoes

A comforting slow-cooker meal featuring tender beef bites and baby potatoes in a glossy garlic-butter sauce.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

For the Beef and Potatoes
  • 1.5 pounds beef stew meat, cut into bite-sized pieces Stew meat or chuck works well.
  • 1 pound baby potatoes, halved Use fingerlings or baby reds. Parboil if you want an extra-tender bite.
For the Garlic Butter Sauce
  • 4 tablespoons unsalted butter, melted Can substitute salted butter and reduce added salt.
  • 3 cloves garlic, minced Fresh garlic is best; use 1 teaspoon garlic powder in a pinch.
  • 1 teaspoon onion powder Adds background savory flavor.
  • 1 teaspoon smoked paprika Gives a warm, smoky note. Use sweet paprika if preferred.
  • 1/2 teaspoon dried thyme Or 1 1/2 teaspoons fresh thyme.
  • 1/2 teaspoon dried rosemary, crushed lightly
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Freshly ground preferred.
  • 1/4 cup beef broth Use low-sodium if watching salt.
  • 1 tablespoon olive oil For searing the beef.

Method
 

Preparation
  1. Gather ingredients. Cut beef into bite-sized pieces and halve the baby potatoes.
  2. Optional: Parboil the halved potatoes for 4–6 minutes until they begin to soften, then drain.
Searing the Beef
  1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the beef in batches until browned, about 2 minutes per side. Transfer to a plate.
Making the Sauce
  1. In a small bowl, whisk melted butter with minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, and black pepper. Taste and adjust seasoning.
Slow Cooking
  1. Place the halved baby potatoes in the bottom of the slow cooker.
  2. Add the seared beef on top. Pour the garlic-butter mixture evenly over the beef and potatoes, and add the beef broth around the edges.
  3. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is fork-tender and potatoes are cooked through.
Serving
  1. When done, let the crock rest with the lid off for about 10 minutes to thicken the sauce and let flavors settle. Serve warm.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 2g

Notes

Serve with sour cream or Greek yogurt, garnish with chopped parsley or chives, and pair with a side salad or buttery rolls. Cool leftovers and store in an airtight container for 3–4 days, or freeze for up to 3 months. Reheat thoroughly before serving.

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