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Let your slow cooker do the heavy lifting with these garlic butter beef bites and potatoes. The rich, buttery garlic aroma fills the house as the beef gets incredibly tender and those potatoes soak up every bit of savory goodness. Just toss it all in and get back to your day—it’s that hands-off and awesome.
No leftovers since the first time I threw this together. My crew wipes it out every single time, especially on busy weekends.
Mouthwatering Ingredients
- Butter: Go with a chunk of real unsalted butter for a deep, creamy kick. The fancier the butter, the yummier your sauce turns out.
- Thyme and rosemary: These two bring an earthy, classic taste. Fresh is awesome and super fragrant, but dried totally works in a pinch.
- Beef chuck roast or sirloin cubes: Grab beef with some marbling, so it goes soft and juicy during slow cooking. The right cut basically melts.
- Salt and black pepper: Just basic but essential. Cracked black pepper really makes the flavors pop.
- Worcestershire sauce: Adds basically a zippy, super savory note. Stick to a good brand for that signature hit.
- Fresh parsley: Finishing touch—it makes the bowl look bright and brings a pop of fresh flavor at the end.
- Smoked paprika: Gives everything a little woodsy, smoky backbone. The Spanish kind is extra bold if you find it.
- Grated Parmesan: Optional, but grating your own Parmesan on top adds a warm, nutty flavor—such a treat.
- Garlic powder: Sprinkling on garlic powder gets every bite infused. Newer powder is punchier.
- Beef broth: The base for sauciness—grab a flavor-packed and low sodium version if you’re watching the salt.
- Baby potatoes or Yukon Golds: Use potatoes with thin, unscuffed skins. Waxy potatoes won’t fall apart while cooking.
- Fresh garlic: You’ll want about six fresh cloves, minced right before cooking for the boldest garlic boost.
- Olive oil: Use extra virgin for a mellow smoothness—great for that initial sear but don’t sweat it if you skip the browning.
Delicious Step-by-Step Guide
- Garnish and Dish Up:
- Just before eating, scatter some parsley for fresh vibes. If you’ve got Parmesan around, grate it right on. Scoop it up while it’s hot and dig in, especially alongside crunchy bread or a crisp salad.
- Time to Cook:
- Pop the slow cooker lid on. For low and slow, go six to eight hours. On high, three to four hours is plenty. When it’s ready, the beef should easily come apart with a fork and potatoes should be soft (not mushy). Taste and add more seasoning if you want.
- Build the Slow Cooker Layers:
- Start with your seasoned potatoes at the bottom. Pile on the beef evenly over them. Pour the garlic butter sauce so it covers everything—let it trickle into all the gaps.
- Whip Up Garlic Butter Sauce:
- Melt butter until it’s liquid, then stir in minced garlic, rosemary, thyme, beef broth, and a splash of Worcestershire. Whisk until the herbs and garlic spread out through the sauce.
- Get Your Potatoes Ready:
- Wash and chop potatoes into chunks (half or quarter them if big). Toss them in a bowl with olive oil, salt, and pepper so every piece gets covered and roasts up nice and even.
- Get the Beef Prepped:
- Pat beef cubes dry with paper towels, making sure they’re not moist so seasonings grab on. Evenly sprinkle with salt, pepper, smoked paprika, and garlic powder. Want some extra flavor? Sear the beef in hot olive oil until sides brown (just a few seconds each side), but this part’s totally up to you if you’re short on time.
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Fresh garlic’s always the showstopper for me—reminds me of making dinner with my grandma where she said garlic wakes up any dish. The minute it starts cooking, my kids somehow end up in the kitchen just for the amazing smell.
How to Store Leftovers
Seal up any extras and stash them in the fridge for four days. Reheat with a splash of broth either in the microwave or on the stove to keep everything juicy. Want to freeze? Divide into portioned containers—this holds up for three months so you’ll have an easy meal ready to warm up anytime.
Swaps and Alternatives
No stew beef? Boneless short ribs or even cubed stew meat work and make it super rich. Want a potato switch? Try red potatoes—they’re sturdy and tasty. Go for dried herbs if you can’t find fresh (just put in a third of the amount).
How to Serve It
If you’re feeling fancy, throw this over a mountain of creamy mashed potatoes or some warm rice for double the comfort factor. Steamed green beans or peas on the side make for a bright, easy meal. Got a crowd? Just put everything in a big bowl and let people help themselves.
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Flavorful Background
Slow-cooked beef with veggies shows up in kitchens everywhere—think French pot roast or classic comfort Sunday meals in America. That garlicky-butter spin takes it someplace between French and Italian style. It’s got those old-school, stick-to-your-ribs vibes only a buttery broth can bring.
Common Questions
- → How do I get my beef super soft?
If you can, pick a marbled piece like chuck roast. Let it cook low and slow for hours—don’t rush it. You want the beef to practically fall apart with a fork.
- → Is it necessary to brown the beef first?
Browning gives the beef a bolder taste and a hint of crispy goodness. But if you’re in a hurry, skip it and just toss everything in together.
- → Will other potatoes work too?
Totally! If you don't have baby potatoes or Yukon Golds, grab red potatoes or cut up some russets. They'll all turn out soft and tasty.
- → What else can I use besides thyme and rosemary?
Got oregano or some Italian spice blend? Those swap in great and give a new flavor twist to fit whatever you like best.
- → Any ideas for serving these beef bites and potatoes?
Serve right out of the slow cooker. Add fresh parsley, shower on Parmesan, and try some crunchy bread or a salad on the side if you want.
- → Can I get this meal prepped in advance?
For sure. Cut and season your beef, get your garlic butter ready, and chop the potatoes the night before. Bring it all together and start the slow cooker when you need it!