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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.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 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 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.

Method
 

Preparation
  1. Gather all ingredients and cut the beef into bite-sized pieces and halve the baby potatoes.
  2. Optional: Parboil the baby potatoes for a few minutes to soften them slightly.
  3. Heat olive oil in a skillet over medium-high heat and sear the beef bites until browned on all sides.
Cooking
  1. In a small bowl, combine melted butter, minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, and black pepper.
  2. In the slow cooker, place the halved baby potatoes and seared beef. Pour the garlic butter sauce over the top and add beef broth.
  3. 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
  1. Let the dish rest for about 10 minutes before serving.
  2. 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.