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Garlic Butter Beef Bites with Potatoes

This slow-cooker recipe features tender beef and halved baby potatoes in a rich garlic-butter sauce infused with smoked paprika and herbs. Perfect for meal prep or family dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds Beef stew meat (Cut into bite-sized pieces.)
  • 1 pound Baby potatoes (Halved for even cooking.)
  • 4 tablespoons Unsalted butter (Melted for the garlic butter sauce.)
  • 3 cloves Garlic (Minced for flavor.)
  • 1 teaspoon Onion powder (Adds depth to the flavor.)
  • 1 teaspoon Smoked paprika (For a smoky flavor.)
  • 0.5 teaspoon Dried thyme (Enhances the aroma.)
  • 0.5 teaspoon Dried rosemary (Adds a fragrant touch.)
  • 0.5 teaspoon Salt (Or to taste.)
  • 0.25 teaspoon Black pepper (For seasoning.)
  • 0.25 cup Beef broth (To keep the dish moist.)
  • 1 tablespoon Olive oil (For searing the beef.)

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.
Sauce Preparation
  1. In a small bowl, combine melted butter, minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, and black pepper to create the garlic butter sauce.
Slow Cooking
  1. In the slow cooker, place the halved baby potatoes and seared beef. Pour the garlic butter sauce over the top and add beef broth.
  2. 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.
  3. Let the dish rest for about 10 minutes before serving.

Notes

Browning the beef first adds flavor and helps seal in juices. Parboiling potatoes shortens slow-cook time and ensures tender centers without overcooking the beef. Serve hot with extra sauce, garnished with chopped parsley.