Description
Slow Cooker Garlic Butter Beef Bites & Potatoes is a comforting and hearty dish featuring tender, seared beef chuck simmered to perfection with baby potatoes in a rich garlic butter sauce. This easy slow cooker recipe combines the flavors of garlic, thyme, rosemary, and smoked paprika for a savory, melt-in-your-mouth meal perfect for family dinners.
Ingredients
Scale
Beef and Seasoning
- 1 1/2 lbs beef chuck or stew meat, cut into bite-sized pieces
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- 1/4 cup beef broth
Potatoes and Butter Mixture
- 1 1/2 lbs baby potatoes, halved or quartered if large
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- Pinch of salt and pepper
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Beef: Season the beef bites with salt, pepper, thyme, and rosemary. Heat olive oil in a skillet over medium-high heat and sear the beef in batches until browned. Transfer the beef to the slow cooker.
- Sauté the Garlic: In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Add this mixture to the slow cooker.
- Prepare the Potatoes: Toss the potatoes with melted butter, smoked paprika, and a pinch of salt and pepper. Add the potatoes to the slow cooker, placing them on top of the beef.
- Cook the Dish: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the potatoes are cooked through.
- Finish and Garnish: Stir gently to combine the beef and potatoes. Sprinkle with fresh parsley before serving.
Notes
- For best flavor, sear the beef well to develop a rich crust before slow cooking.
- You can adjust cooking time based on your slow cooker’s heat settings to ensure beef and potatoes are tender.
- Use waxy baby potatoes for best texture; russet potatoes may become mushy.
- Fresh herbs can be substituted for dried thyme and rosemary if preferred: use about 1 tablespoon fresh each.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated gently on the stovetop or microwave.
