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Slow Cooker Garlic Butter Beef Bites With Potatoes

Slow Cooker Garlic Butter Beef Bites With Potatoes—tender 1.5-inch beef cubes and halved baby potatoes cooked low until buttery and sauce-coated. Finished with garlic, parmesan, and parsley for a savory, glossy garlic-butter finish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Beef and potatoes
  • 2 lb beef sirloin or chuck Cut into 1.5-inch cubes
  • 1.5 lb baby potatoes Halved
  • 6 cloves garlic Minced
  • 0.5 cup unsalted butter Cubed
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 fresh parsley For serving
  • 1 tbsp parmesan For serving
  • 0.1 salt To taste
  • 0.1 black pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Season and layer the slow cooker
  1. Season the beef cubes with salt, black pepper, garlic powder, onion powder, and smoked paprika, then toss to coat evenly with the spices.
  2. Add the baby potatoes to the bottom of the Crockpot, then nestle the seasoned beef on top in an even layer.
  3. Scatter the minced garlic and cubed unsalted butter over the beef and potatoes so the butter melts into the sauce while cooking.
  4. Pour the beef broth and Worcestershire around the sides, then sprinkle Italian seasoning over everything.
Cook and finish
  1. Cook on Low for 6-8 hours (or High for 3-4 hours) until the beef is tender and easily pierced with a fork.
  2. Stir gently to coat all the beef bites and potatoes in the garlic butter sauce, aiming for a glossy, evenly distributed coating.
  3. Serve immediately with fresh parsley and parmesan sprinkled on top for a fresh, salty finish.

Notes

For best flavor, keep the lid on during cooking and only stir once at the end so the potatoes don’t break down. Store leftovers in the refrigerator up to 4 days; reheat gently in the microwave or on the stovetop until hot. Freezing is yes—freeze in portions up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-fat butter (or a plant-butter spread that behaves like butter) while keeping the same garlic and seasonings.