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Easy Garlic Butter Beef Bites & Potatoes Recipe
John

Garlic Butter Beef Bites & Potatoes

Tender, slow-cooked beef bites and baby potatoes bathed in a rich garlic butter sauce with aromatic herbs. This effortless slow cooker recipe transforms simple ingredients into a comforting, restaurant-quality meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Beef and Potatoes
  • 1.5 pounds beef stew meat cut into bite-sized pieces
  • 1 pound baby potatoes halved
  • 1 tablespoon olive oil for searing
For the Garlic Butter Sauce
  • 4 tablespoons unsalted butter melted
  • 3 cloves garlic finely minced
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary crushed
  • 0.5 teaspoon salt plus more to taste
  • 0.25 teaspoon black pepper freshly ground
  • 0.25 cup beef broth

Method
 

  1. Prepare the ingredients: Cut beef stew meat into uniform bite-sized pieces, approximately 1-inch cubes. Wash and halve baby potatoes. Mince garlic finely. Pat beef dry with paper towels to ensure proper browning.
  2. Sear the beef: Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add beef pieces in a single layer. Sear without moving for 2-3 minutes per side until deeply browned. Transfer browned beef to slow cooker.
  3. Make the garlic butter sauce: In a mixing bowl, combine melted butter, minced garlic, onion powder, smoked paprika, dried thyme, dried rosemary, salt, and black pepper. Stir well until all seasonings are fully incorporated.
  4. Assemble in slow cooker: Add halved baby potatoes to the slow cooker with the seared beef. Pour the garlic butter sauce over everything, tossing gently to coat all pieces evenly. Add beef broth and stir once more.
  5. Slow cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is fork-tender and potatoes are cooked through but still holding their shape. Avoid lifting the lid frequently during cooking.
  6. Rest and serve: Once cooking is complete, let the dish rest with the lid on for 5-10 minutes. This allows the sauce to thicken slightly. Taste and adjust seasoning if needed. Serve hot, spooning extra sauce over each portion.

Notes

The beef should be fork-tender when fully cooked. If it's still tough, continue cooking for another hour on LOW. For best results, use beef cuts with some marbling such as chuck roast or stew meat. The potatoes can be substituted with sweet potatoes, parsnips, or even cauliflower for a lower-carb option. Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently to prevent the beef from drying out.