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Garlic Butter Beef Bites with Potatoes

A comforting dish featuring tender beef bites and baby potatoes, cooked in a rich garlic butter sauce that melds together beautifully in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds Beef stew meat (Cut into bite-sized pieces) Use high-quality cuts for better flavor.
  • 1 pound Baby potatoes (Halved for even cooking) Halving is important for proper cooking.
  • 4 tablespoons Unsalted butter (Melted for the garlic butter sauce) Melt before adding to the sauce.
  • 3 cloves Garlic (Minced for flavor) Freshly minced garlic adds best flavor.
  • 1 teaspoon Onion powder (Adds depth to the flavor)
  • 1 teaspoon Smoked paprika (For a smoky touch)
  • 0.5 teaspoon Dried thyme (Enhances aroma)
  • 0.5 teaspoon Dried rosemary (Adds a fragrant note)
  • 0.5 teaspoon Salt (Or to taste)
  • 0.25 teaspoon Black pepper (For seasoning)
  • 0.25 cup Beef broth (Keeps the dish moist) Use low-sodium broth for better salt control.
  • 1 tablespoon Olive oil (For searing the beef) Can substitute with another cooking oil.

Method
 

Preparation
  1. Gather all your ingredients and cut the beef into bite-sized pieces.
  2. Halve the baby potatoes for even cooking.
  3. (Optional) Parboil the baby potatoes for a few minutes to soften slightly.
Cooking
  1. Heat olive oil in a skillet over medium-high heat. Sear the beef bites until browned on all sides—about 5-7 minutes.
  2. In a separate bowl, combine the melted butter, minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, and black pepper.
  3. In the slow cooker, place the halved potatoes and seared beef. Pour the garlic butter sauce over everything, and add the beef broth.
  4. Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours until the beef is fork-tender.
  5. Let the dish rest for about 10 minutes before serving.

Notes

Serve over mashed potatoes or with crusty bread to soak up the sauce. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.