Slow Cooker Garlic Butter Beef Bites & Potatoes: Cozy Weeknight Winner
Welcome to My Kitchen & My Go-To Comfort Dinner
If you’ve ever found yourself staring at a package of beef wondering, “How lazy can dinner get and still totally impress the family?” – mate, you’re in the right place. This Slow Cooker Garlic Butter Beef Bites & Potatoes recipe is something I whip out when I need food to practically cook itself. Quick backstory: the first time I made this, I forgot to plug the slow cooker in. So now, plugging it in is step one on my handwritten card (don’t judge!).
Anyway, the point is, if you know how to press a button and chop a few taters, you can do this. Not a single person (even my most opinionated cousin, bless her) has turned her nose up at this dish. Plus – it makes the whole house smell like you’re some sort of culinary genius, even if you’re padding about in mismatched socks.
Why You’ll Love This (No, Seriously)
- I make this whenever it’s looking like a ‘why is everyone hungry again already’ kind of day.
- My family goes absolutely bonkers for it because buttery garlic, duh. They’ll even eat the potatoes – which, for my youngest, is nothing short of a miracle.
- Sometimes I’m dead tired and just want dinner to make itself. This is that dinner.
- Pro tip: It tastes better the next day, at least, I think so – though leftovers are usually a pipe dream.
- And if you’ve ever had bad luck with beef getting tough in the slow cooker (I have, and I’ve sulked about it), rest assured, this method keeps it tender as heck.
The Ingredients (Substitutions Totally Welcome)
- 1.5–2 pounds of beef stew meat (Sometimes I grab what’s on sale; chuck roast works, or sirloin if I’m feeling fancy. My Uncle swore by anything labeled “lean,” but honestly, a little marbling means more flavor.)
- 1.5 pounds baby potatoes (I’ve used reds, yukon gold, whatever. If in doubt, just use whatever’s sprouting in your pantry. No judging here.)
- 5 tablespoons unsalted butter (More than you think? Maybe. But that’s the beauty of it.)
- 5 garlic cloves, minced (or a heaping tablespoon of that jarred stuff when I can’t be bothered to chop)
- Salt & black pepper (to taste – I never measure, sorry mum!)
- 1 teaspoon dried Italian herbs (sometimes I use fresh thyme, rosemary, or even just heavy on cracked pepper if I’m out of everything else)
- 1 tablespoon Worcestershire sauce (honestly, soy sauce works in a pinch – it’s all about that umami)
- 1/3 cup beef broth (Have I used water with a bouillon cube before? You bet. Didn’t ruin a thing)
- Optional: Parsley for garnish – my husband says it just makes it look like I tried.
How I Throw This All Together
- Get the slow cooker ready (And, yes, plug it in. Trust me on this one.) Give it a quick spray with non-stick or just rub a bit of butter around if you’re feeling up for a minor arm workout.
- Prep the potatoes – I usually halve or quarter the little ones. (No stress if they’re not perfect – mine never are.) Scatter them across the bottom like you’re making a potato-y bed for the beef.
- Layer on the beef bites – Pop your stew meat right on top. If any go rogue and roll off, just cram ‘em back in.
- Mix up the good stuff: In a little bowl (or coffee mug, no shame) melt that butter. Stir in your minced garlic, herbs, Worcestershire, and broth. Pour it slowly over the beef and potatoes – try to get it somewhat even, but honestly, it all comes together in the end.
- Sprinkle salt and pepper with wild abandonment. I usually take a little taste of the buttery mixture here. Don’t judge.
- Set your slow cooker: Low for about 6–7 hours or High for 3–4. I like low, but sometimes life doesn’t cooperate.
- Open the lid and give everything a gentle stir (at the 4 hour mark if you’re home, or just at the end if not). If it looks a bit weird or cloudy at first, that’s normal – it all smooths out when you mix.
- Taste and adjust — maybe more pepper, maybe a little extra broth if it’s sticking.
- Serve straight from the pot, garnish with parsley if you like being fancy.
Things I Wish I Knew from the Start
- Potatoes under the meat soak up flavor but sometimes stick if I skip the grease. Seriously, don’t skip the butter or cooking spray.
- Once, I left it on high for too long and ended up with beef jerky. Edible, but not exactly company food. Watch your times.
- If you slice the potatoes too small, they basically disappear – weird, right?
Here’s What I’ve Tried Differently
- I swapped sweet potatoes in once. Kind of worked, but got a little mushy – still tasty, but be warned!
- One time, I used half chicken thighs (don’t ask why) and honestly, it turned out way too bland. Stick with beef for this one, promise.
- Adding sliced mushrooms: Huge win! Chucks them in an hour from the end so they don’t turn to mush.
Equipment Chat (But Don’t Panic if You’re Missing Stuff)
- Slow cooker – obviously. But, honestly, my neighbor once did this in her big Dutch oven at 275°F for about 3 hours and said it was just fine. So, you know, improvise.
- Chef’s knife and a cutting board. Or whatever knife is sharp-ish and clean.
- Mixing bowl (a coffee cup will do in a pinch, as mentioned above!)
How to Store These (If They Last Long Enough)
Pop leftovers in an airtight container and keep them in the fridge. They’re good for about three days, but – real talk – this never makes it past day one in my house. You can reheat in the microwave; just add a splash of broth if it looks a bit dry. Freezer? Sure, in theory. I’ve done it, but it’s a bit sadder thawed, honestly.
How We Serve Ours (Make It a Ritual!)
I usually plonk the slow cooker right on the table and let everyone fend for themselves. Sometimes I throw a green salad on the side to make myself feel better about the amount of butter in this (works about as well as drinking a Diet Coke with a doughnut). My mom liked to serve this with crusty bread to mop up the sauce, which – now that I think about it – is probably the best way.
My Actual “Don’t Do This” List
- Rushing the first stir: I once tried flipping the whole thing after 2 hours and ended up with mashed potatoes. Lesson learned.
- Not tasting as you go. I know, people say slow cooker recipes are hands-off, but, honestly, checking seasoning at the end can be the difference between wow and meh.
- Skipping the garlic because you’re out – you can, but it’s not my beef bites anymore.
FAQ: Real Questions From Friends (And Me!)
- Can I use frozen beef? – Eh, I’ve done it. Takes longer, but it’s doable. The texture’s slightly different, but better that than no beef bites at all!
- How spicy is it? – Not at all, unless you throw in some chili flakes. Sometimes I do half a teaspoon if I’m feeling cheeky.
- Can you add veggies? – Sure, why not? Carrots go nicely. Broccoli, not so much – it just turns weird and sad, in my experience.
- Do I have to sear the beef first? – Nah! Some folks swear it’s the difference between good and great, but honestly, I find it works just fine without.
- Where can I learn more about slow cookers? – I’ve picked up loads of tricks over at Serious Eats. Also, the community at r/slowcooking has saved my bacon (and beef) more than once!
One quick tangent because it’s on my mind: I saw a recipe online that used instant mashed potatoes for something similar, which just feels like cheating (but, hey, you do you – no shame).
If you give this a try, let me know how you get on! Or, if you make a swap or a total disaster, share that too. I live for a good kitchen mishap story. Cheers to cozy dinners and less washing up!
Ingredients
- 1.5 lbs beef stew meat, cut into bite-sized pieces
- 1.5 lbs baby potatoes, halved
- 4 tablespoons unsalted butter, melted
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
-
1Lightly grease the slow cooker insert and add the beef stew meat and baby potatoes.
-
2In a small bowl, whisk together melted butter, minced garlic, thyme, rosemary, onion powder, salt, and black pepper.
-
3Pour the garlic butter mixture over the beef and potatoes. Toss gently to coat all pieces evenly.
-
4Cover and cook on low for 5 hours or until the beef is tender and potatoes are cooked through.
-
5Garnish with chopped fresh parsley before serving. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
