Slow Cooker Garlic Butter Beef Bites & Potatoes
A comforting dish combining tender beef and creamy Yukon gold potatoes, all wrapped in a rich garlic butter sauce, perfect for busy days.
Ingredients
Main ingredients
- 1.5 lbs beef stew meat, cut into bite-sized cubes
- 1.5 lbs Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 tsp Salt
- ⅛ tsp black pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tbsp olive oil (for searing)
- ½ cup unsalted butter 1 stick
- 5 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh chopped parsley
- 1 tsp dried Italian seasoning
- ¼ tsp red chili flakes (optional)
Instructions
Preparation
- In a hot skillet, heat olive oil over medium-high heat. Sear beef cubes on all sides until browned (about 3–4 minutes). This step locks in flavor but can be skipped if short on time.
- In a small saucepan, melt the butter over low heat. Add minced garlic and cook for 1–2 minutes until fragrant. Stir in Worcestershire sauce, parsley, Italian seasoning, and chili flakes. Remove from heat.
Cooking
- Add the potatoes to the bottom of the slow cooker. Season with half the garlic powder, onion powder, salt, and pepper.
- Layer the seared (or raw) beef on top and season with the remaining spices.
- Pour the garlic butter sauce evenly over everything.
- Cover and cook on Low for 6–7 hours or on High for 3.5–4 hours, until the beef is fork-tender and the potatoes are fully cooked.
- Stir gently before serving, and garnish with extra fresh parsley.
Notes
If you have leftovers, let the dish cool down and store in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Reheat thoroughly either in the microwave or on the stovetop. Tips: Add vegetables like carrots or peas for texture and increase red chili flakes for heat. Cut potatoes into even pieces for more uniform cooking.