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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 baby potatoes cooked low until they soak up a rich garlic butter sauce. Finished with a gentle stir for glossy coating, then topped with parsley and parmesan.
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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: 520
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.
Garlic butter sauce
  • 6 garlic Minced.
  • 0.5 cup unsalted butter Cubed.
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • salt and pepper to taste Season as desired.
  • fresh parsley for serving
  • parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Season the beef and set up the slow cooker
  1. Season the beef cubes with salt, pepper, garlic powder, onion powder, and smoked paprika, rubbing to coat each piece evenly. The beef should look evenly speckled with seasonings.
Layer potatoes, beef, and garlic butter
  1. Place the baby potatoes in the bottom of the Crockpot, then nestle the beef on top so the potatoes stay visible around the edges. Aim for an even layer rather than a tight mound.
  2. Scatter the minced garlic and cubed butter over everything, distributing small bits across the top for melting coverage. You should see butter cubes and garlic throughout the surface.
  3. Pour the beef broth and Worcestershire around the sides of the slow cooker, then sprinkle the Italian seasoning over the top. The seasoning should appear as a light dusting while the liquid pools along the sides.
Cook until tender
  1. Cook on Low for 6-8 hours (or High for 3-4 hours) until the beef is very tender and easily breaks apart with gentle pressure. Look for potatoes that are tender through and beef that is no longer firm.
Coat and serve
  1. Stir gently to coat everything in the garlic butter sauce, taking care not to mash the potatoes. The sauce should look glossy and cling to the beef cubes.
  2. Serve with fresh parsley and parmesan on top. Finish with a bright green parsley sprinkle and a light dusting of cheese.

Notes

For best flavor, keep the broth pooled around the sides during layering so the butter melts into a thick garlic sauce as it cooks. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop or in the microwave with a splash of broth. Freezing is not recommended for the potatoes’ texture. For a lower-fat swap, use half the butter and replace with olive oil (the sauce will be slightly less rich but still savory).