Description
These Slow Cooker Garlic Butter Beef Bites & Potatoes are the ultimate comfort food—tender, bite-sized pieces of beef slow-cooked with creamy potatoes and a rich, buttery garlic sauce. Set it and forget it for an easy, family-friendly main course perfect for cozy weeknights or when you need a satisfying one-pot meal.
Ingredients
Units
Scale
For the Beef Bites
- 2 pounds beef stew meat or sirloin, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
For the Potatoes
- 1 1/2 pounds baby or Yukon gold potatoes, halved or quartered
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
For the Garlic Butter Sauce
- 6 tablespoons unsalted butter, melted
- 6 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- 1/2 teaspoon dried Italian seasoning
Instructions
- Prepare the Slow Cooker – Lightly coat the inside of your slow cooker with non-stick spray or a little butter to help prevent sticking and make cleanup easier.
- Season the Beef – In a large mixing bowl, toss the beef cubes with salt, pepper, thyme, and paprika until the beef is evenly coated with the seasonings.
- Layer the Potatoes and Beef – Place the halved potatoes in the bottom of the slow cooker and season them with salt and pepper. Layer the seasoned beef on top of the potatoes.
- Prepare the Garlic Butter Sauce – In a small bowl, combine the melted butter, minced garlic, chopped parsley, and Italian seasoning. Pour the sauce evenly over the beef and potatoes in the slow cooker.
- Cook – Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and the potatoes are cooked through. Give everything a gentle stir halfway through if possible.
- Serve – Garnish with extra chopped parsley, and serve hot directly from the slow cooker. Enjoy these beef bites and potatoes as a stand-alone meal, or pair with a green vegetable for extra color and nutrition.
Notes
- For extra flavor, sear the beef bites in a hot skillet with a tablespoon of oil before adding to the slow cooker (optional but recommended).
- You can substitute red potatoes or even sweet potatoes for Yukon golds.
- If you prefer a thicker sauce, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water in the last 30 minutes of cooking.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 540
- Sugar: 2g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 130mg
