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Garlic Butter Beef Bites served with potatoes on a plate

Garlic Butter Beef Bites with Potatoes

A comforting dish of juicy beef bites simmered in a rich garlic butter sauce, paired with tender, buttery potatoes. Perfect for family gatherings or a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
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 hint
  • 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. Cut the beef into bite-sized pieces, and halve the baby potatoes. If desired, parboil the potatoes for a few minutes to soften.
Cooking
  1. Heat the olive oil in a skillet over medium-high heat. Sear the beef bites until browned on all sides, ensuring they develop a nice crust.
  2. 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.
  3. In the slow cooker, place the halved baby potatoes and seared beef. Pour the garlic butter sauce over the top and add beef broth.
  4. 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.
  5. Let the dish rest for about 10 minutes before serving.

Notes

For variations, try adding crushed red pepper flakes for spice, carrots for color, or cream for a richer sauce. Store leftovers in the refrigerator for 3-4 days or freeze for longer storage.