Description
Tender slow cooker beef bites and baby potatoes infused with garlic butter and a blend of savory herbs and spices. This easy, comforting one-pot meal features seared beef for extra flavor and cooks low and slow to bring out rich, hearty flavors perfect for a family 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
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Heat olive oil in a skillet over medium-high heat. Sear beef bites for 2-3 minutes, browning all sides to develop flavor and lock in juices.
- Combine Ingredients in Slow Cooker: Transfer the seared beef, baby potatoes, beef broth, paprika, onion powder, dried thyme, salt, and pepper to the slow cooker. Mix everything gently to evenly distribute the seasonings.
- Add Garlic Butter: In a small bowl, combine the melted butter and minced garlic. Drizzle this garlic butter mixture over the beef and potatoes inside the slow cooker for rich, aromatic flavor.
- Cook Low and Slow: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking process ensures the beef becomes tender and the potatoes are perfectly cooked.
- Finish and Garnish: Once cooking is complete, gently stir the beef bites and potatoes to mix the flavors. Garnish with freshly chopped parsley for a burst of color and fresh herb aroma.
- Serve Warm: Serve the garlic butter beef bites and potatoes warm as a hearty main dish, perfect for family meals or special occasions.
Notes
- For best flavor, use chuck roast, as it becomes very tender during slow cooking.
- You can substitute baby potatoes with red or Yukon gold potatoes if preferred.
- Adjust seasoning and garlic amount according to taste preferences.
- If you prefer thicker gravy, add a slurry of cornstarch and cold water in the last 30 minutes of cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
