Garlic Butter Beef Bites with Potatoes
A comforting weeknight meal featuring tender beef bites and halved baby potatoes, coated in a rich garlic butter sauce.
Ingredients
Main Ingredients
- 1.5 pounds Beef stew meat, cut into bite-sized pieces (Choose chuck or blade steak for connective tissue that turns silky when slow cooked.)
- 1 pound Baby potatoes, halved (Use waxy baby potatoes so they hold their shape.)
- 4 tablespoons Unsalted butter, melted (Unsalted lets you control salt level; consider browning for deeper flavor.)
- 3 cloves Garlic, minced (Fresh garlic beats jarred every time.)
- 1 teaspoon Onion powder (Gives a baked-on savory note without extra chopping.)
- 1 teaspoon Smoked paprika (Adds a mild, smoky warmth.)
- 0.5 teaspoon Dried thyme (Enhances the aroma; crumble before adding.)
- 0.5 teaspoon Dried rosemary (Rub in palms to break it up for better distribution.)
- 0.5 teaspoon Salt (Start with half if using salted beef or broth.)
- 0.25 teaspoon Black pepper (Freshly ground tastes brighter.)
- 0.25 cup Beef broth (Use low-sodium broth to control salt.)
- 1 tablespoon Olive oil (Use a high-heat oil for searing.)
Instructions
Preparation
- Gather all ingredients and cut the beef into bite-sized pieces and halve the baby potatoes.
- Optional: Parboil the baby potatoes for a few minutes to soften them slightly.
- Heat olive oil in a skillet over medium-high heat and sear the beef bites until browned on all sides.
Cooking
- In a small bowl, combine melted butter, minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, and black pepper.
- In the slow cooker, place the halved baby potatoes and seared beef. Pour the garlic butter sauce over the top and add beef broth.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is fork-tender.
Serving
- Let the dish rest for about 10 minutes before serving.
- Serve family-style in a large shallow bowl or on a platter, garnished with chopped parsley.
Notes
Refrigerate leftovers for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently to maintain tenderness.