Comforting Slow Cooker Garlic Butter Beef Bites & Potatoes (Print version)
Tender beef bites and baby potatoes slow-cooked in a savory garlic butter sauce with herbs and a glossy finish.
# Ingredients:
For the beef and potatoes
01 -
2 lb (900 g) beef chuck roast or stew meat, cut into 1 1/2-inch bites
02 -
1 1/2 lb (680 g) baby yellow potatoes, halved or quartered if large
03 -
1 tablespoon olive oil, for searing
04 -
1 1/2 teaspoons kosher salt
05 -
1/2 teaspoon black pepper
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1 teaspoon smoked paprika
For the garlic butter sauce
09 -
5 tablespoons (70 g) unsalted butter, melted
10 -
6 cloves garlic, minced
11 -
1/2 cup (120 ml) low-sodium beef broth
12 -
1 tablespoon Worcestershire sauce
13 -
1/2 teaspoon dried thyme
14 -
1/2 teaspoon dried rosemary
15 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Pat the beef dry. Toss it with salt, pepper, onion powder, garlic powder, and smoked paprika until evenly coated.
02 -
Heat olive oil in a large skillet over medium-high heat. Brown the beef on two sides, about 4-5 minutes total, then transfer it to a 6-quart slow cooker.
03 -
Arrange the baby potatoes around the beef in an even layer. Keep the pieces similar in size so they cook evenly.
04 -
Stir melted butter, minced garlic, beef broth, Worcestershire sauce, thyme, and rosemary in a bowl. Pour the mixture evenly over the beef and potatoes.
05 -
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 creamy inside.
06 -
Stir gently, taste for seasoning, and sprinkle with parsley. Serve with the buttery cooking juices spooned over the top.
# Good to know:
01 -
Best made in a 6-quart slow cooker.
02 -
Searing adds flavor but can be skipped for a dump-and-go version.
03 -
Use low-sodium broth if your seasoned salt or Worcestershire sauce is salty.