Description
Tender slow-cooked beef bites paired with baby potatoes in a rich garlic butter sauce, infused with comforting spices and fresh herbs for a hearty and flavorful meal perfect for any occasion.
Ingredients
Scale
Beef and Potatoes
- 2 lbs beef stew meat or chuck roast, cut into bite-sized pieces
- 1 lb baby potatoes, halved
Seasonings
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup beef broth
Garlic Butter Sauce
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon olive oil
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Sear the Beef: Heat olive oil in a skillet over medium-high heat. Add the beef bites and sear for 2-3 minutes, turning to brown all sides. This step locks in the juices and adds deep flavor.
- Prepare Slow Cooker: Transfer the seared beef, halved baby potatoes, beef broth, paprika, onion powder, dried thyme, salt, and pepper into the slow cooker. Mix gently to combine all ingredients evenly.
- Add Garlic Butter: In a small bowl, mix the melted butter with minced garlic. Drizzle this garlic butter mixture over the beef and potatoes in the slow cooker to infuse a rich, buttery garlic flavor.
- Set Slow Cooker Temperature: Choose your preferred cooking speed: for optimal tenderness, cook on Low for 6-8 hours; alternatively, cook on High for 3-4 hours to reduce cooking time while still achieving tender results.
- Cook: Cover and cook on your preset setting until the beef is fork-tender and the potatoes are cooked through.
- Finish and Serve: Once cooking is complete, gently stir the beef and potatoes to distribute the garlic butter evenly. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve warm and enjoy.
Notes
- Searing the beef before slow cooking enhances flavor and texture significantly.
- You can substitute baby potatoes with fingerling potatoes or small red potatoes if preferred.
- Adjust garlic quantity to suit your taste preferences.
- For a thicker sauce, remove the lid in the last 30 minutes of cooking to allow some liquid to evaporate.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
