Golden, caramelized beef bites and tender baby potatoes come together in a rich garlic butter sauce that tastes like something you’d order at a cozy restaurant. It’s hearty, comforting, and full of savory flavor, with the slow cooker doing most of the work while your kitchen fills with a warm, garlicky aroma.
Why You’ll Love This Recipe
This meal delivers big flavor with simple ingredients you likely already have. Searing the beef first adds deep, browned taste, and slow cooking makes the beef fork-tender while the potatoes soak up the buttery broth. It’s also easy to customize with extra veggies or different herbs, and it works great for busy days because the slow cooker handles the long cook time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Prep the ingredients: cut the beef into bite-sized pieces and halve the baby potatoes.
Optional (for slightly faster, softer potatoes): parboil the halved potatoes in boiling water for 4–5 minutes, then drain.
Sear the beef: heat the olive oil in a skillet over medium-high heat. Add beef in a single layer (work in batches if needed) and sear 2–3 minutes per side until browned. Transfer to the slow cooker.
Make the garlic butter sauce: in a small bowl, stir together melted butter, minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, and black pepper.
Assemble: add the halved potatoes to the slow cooker with the beef. Pour the garlic butter sauce over everything, then add the beef broth.
Cook: 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 soft.
Rest and serve: let the dish sit for 10 minutes before serving so the sauce settles and coats everything nicely.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 3–4 hours on high or 6–8 hours on low
Rest time: 10 minutes
Total time: about 3 hours 25 minutes to 8 hours 25 minutes (depending on slow cooker setting)
Variations
Add vegetables: stir in sliced carrots, mushrooms, or green beans (add delicate veggies like green beans in the last 60–90 minutes so they stay bright).
Make it spicy: add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to the garlic butter mixture.
Use different potatoes: Yukon Gold potatoes cut into 1 1/2-inch chunks work well; keep pieces similar in size for even cooking.
Boost the sauce: add 1 teaspoon Dijon mustard or 1 tablespoon Worcestershire sauce for extra depth.
Fresh herb finish: sprinkle chopped parsley on top right before serving for a fresh, savory lift.
Storage/Reheating
Refrigerator: store in an airtight container for up to 3–4 days.
Freezer: freeze in a freezer-safe container for up to 2–3 months (best texture if eaten sooner). Thaw overnight in the fridge.
Reheat on stove: warm in a covered skillet over medium-low heat with a splash of broth or water, stirring occasionally until hot.
Reheat in microwave: heat in a covered bowl in 45–60 second bursts, stirring between, until warmed through.
FAQs
Can I skip searing the beef?
Yes, but searing adds a deeper, richer flavor. If you skip it, the dish will still be tasty, just a bit less caramelized and “roasty.”
What’s the best cut of beef for tender bites?
Beef stew meat is great, and chuck roast cut into cubes is another excellent option because it becomes very tender in slow cooking.
Do I need to parboil the potatoes first?
No. Parboiling is optional and mainly helps if your slow cooker runs cooler or you want extra-soft potatoes.
Can I make this with larger potatoes?
Yes. Cut them into uniform chunks (about 1 1/2 inches) so they cook evenly.
How do I keep the potatoes from getting mushy?
Use baby potatoes or waxy potatoes, keep pieces consistent, and avoid overcooking on high once everything is tender.
Can I cook it only on high if I’m short on time?
Yes. High for 3–4 hours works well, but check near the 3-hour mark since slow cookers vary.
How can I thicken the sauce?
Stir 1 tablespoon cornstarch with 2 tablespoons cold water, then mix it into the slow cooker and cook on high for 10–15 minutes with the lid on.
Can I add more garlic?
Absolutely. Add 1–3 extra cloves if you want a stronger garlic flavor.
What should I serve with it?
It’s a full meal on its own, but it pairs nicely with a simple salad, steamed vegetables, or crusty bread to scoop up the sauce.
Can I prepare everything the night before?
Yes. You can cube the beef, halve the potatoes, and mix the seasonings ahead of time. Store separately in the fridge, then sear and assemble when you’re ready to cook.
Conclusion
Garlic Butter Beef Bites & Potatoes is the kind of comforting, flavorful meal that feels special without being complicated. With tender beef, buttery potatoes, and a garlic-herb sauce that coats every bite, it’s an easy slow cooker dinner you’ll want to make again and again.
Garlic Butter Beef Bites & Potatoes is a cozy, slow-cooked meal made with tender beef, buttery baby potatoes, and a rich garlic-herb sauce. Perfect for busy days, this comforting dish is flavorful, hearty, and easy to customize.
Ingredients
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 pound baby potatoes, halved
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
1/4 cup beef broth
1 tablespoon olive oil
Instructions
Cut beef into bite-sized pieces and halve the baby potatoes.
Optional: parboil potatoes for 4–5 minutes, then drain.
Heat olive oil in a skillet over medium-high heat. Sear beef in batches until browned on all sides. Transfer to slow cooker.
In a small bowl, mix melted butter, garlic, onion powder, paprika, thyme, rosemary, salt, and black pepper.
Add potatoes to the slow cooker. Pour garlic butter sauce over beef and potatoes. Add beef broth.
Cover and cook on low for 6–8 hours or high for 3–4 hours until beef is tender and potatoes are soft.
Let rest for 10 minutes before serving so the sauce settles.
Notes
Searing beef adds extra flavor but can be skipped for convenience.
Use waxy potatoes to avoid mushiness.
Add carrots or mushrooms for more vegetables.
Sprinkle fresh parsley on top for a bright finish.
To thicken sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 15 minutes of cooking.
