Slow Cooker Garlic Butter Beef Bites and Potatoes
Tender stew meat and golden potatoes slow cooked in a garlic butter sauce with Worcestershire and herbs.
Equipment
- Slow cooker
- Skillet
- Small saucepan
Ingredients
Main Ingredients
- 24 oz beef stew meat cut into bite sized cubes
- 24 oz Yukon gold potatoes peeled and cut into 1 inch cubes
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tbsp olive oil for searing
- ½ cup unsalted butter 1 stick
- 5 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh chopped parsley plus extra for garnish
- 1 tsp dried Italian seasoning
- 1 pinch red chili flakes optional
Instructions
Cooking
- Sear. Heat the oil in a skillet and sear the beef on all sides, about 4 minutes. This step is optional.
- Sauce. Melt the butter, cook the garlic 1 to 2 minutes, then stir in the Worcestershire, parsley, Italian seasoning, and chili flakes.
- Layer. Add the potatoes to the slow cooker, season with half the spices, top with the beef, and add the rest of the spices.
- Cook. Pour the garlic butter over everything, cover, and cook on low 7 hours or on high 4 hours.
- Finish. Stir gently and garnish with parsley.
Notes
Substitutions: Use red potatoes in place of Yukon gold.
Tips: Cut the meat and potatoes evenly and stir gently at the end.
Storage: Refrigerate up to 3 days or freeze up to 3 months.
Nutrition is calculated per serving.