Description
Tender and flavorful garlic butter beef bites paired with baby potatoes, slow-cooked to perfection for a hearty and comforting meal. This dish combines savory seared beef with aromatic herbs and rich garlic butter, making it ideal for an easy yet delicious dinner.
Ingredients
Scale
Beef and Potatoes
- 2 lbs beef stew meat or chuck roast, cut into bite-sized pieces
- 1 lb baby potatoes, halved
Seasonings and Sauce
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup beef broth
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 them for 2-3 minutes, browning all sides to lock in flavor and create a rich crust.
- Combine Ingredients in Slow Cooker: Transfer the seared beef to the slow cooker along with the halved baby potatoes. Pour in beef broth and sprinkle paprika, onion powder, dried thyme, salt, and pepper evenly over the ingredients. Mix gently to combine all flavors.
- Add Garlic Butter: In a small bowl, mix melted unsalted butter with minced garlic. Drizzle this garlic butter mixture evenly over the beef and potatoes in the slow cooker.
- Cook on Low: Cover the slow cooker and cook on the low setting for 6-8 hours, allowing the beef and potatoes to become tender and absorb the flavors.
- Alternative High Setting: If short on time, cook on the high setting for 3-4 hours until the beef is fully cooked and potatoes are soft.
- Finish and Serve: Once cooked, gently stir the beef and potatoes to distribute the garlic butter and seasonings. Garnish with freshly chopped parsley and serve the dish warm for a hearty meal.
Notes
- Searing the beef before slow cooking improves texture and flavor.
- You can use other types of potatoes, but baby potatoes cook best evenly in this recipe.
- Adjust seasoning according to taste preference; consider adding a pinch of red pepper flakes for heat.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
