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Featured image showcasing delicious Slow Cooker Garlic Butter Beef Bites With Potatoes, perfect for a comforting and easy meal.
Lady Maria

Perfect Slow Cooker Garlic Butter Beef Bites with Potatoes

Enjoy tender beef bites and perfectly cooked potatoes simmered in a rich, garlicky butter sauce with this easy slow cooker recipe. This comforting and flavorful meal requires minimal effort and is perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup unsalted butter
  • 6 cloves garlic, minced
  • 1 tbsp dried Italian seasoning
  • 1/2 tsp red pepper flakes optional
  • 1/4 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • Fresh parsley, chopped for garnish
  • Grated Parmesan cheese for garnish

Equipment

  • slow cooker
  • large skillet
  • Measuring cups
  • Measuring spoons
  • knife
  • Cutting board
  • whisk
  • Spatula

Method
 

  1. In a large skillet, heat olive oil over medium-high heat.
  2. Season beef cubes with salt, pepper, garlic powder, and onion powder.
  3. Sear the beef in batches until browned on all sides. Set aside.
  4. In the same skillet, melt the butter over medium heat.
  5. Add minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
  6. Stir in Italian seasoning, red pepper flakes (if using), beef broth, and Worcestershire sauce. Bring to a simmer.
  7. Gradually whisk in the cornstarch slurry (cornstarch mixed with cold water) until the sauce thickens slightly. Remove from heat.
  8. Place potatoes in the bottom of the slow cooker.
  9. Arrange the seared beef bites on top of the potatoes.
  10. Pour the garlic butter sauce over the beef and potatoes, ensuring everything is evenly coated.
  11. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and the potatoes are easily pierced with a fork.
  12. Once cooked, give everything a good stir.
  13. Serve hot, garnished with fresh parsley and grated Parmesan cheese, if desired.

Notes

If the sauce is too thin, add a little more cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) during the last 30 minutes of cooking. If the beef is not tender enough, cook longer. To avoid mushy potatoes, cut them into uniform sizes and monitor closely when cooking on high. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, skillet, or slow cooker. For variations, add chopped carrots, onions, or celery along with the potatoes. Spice it up with a pinch of cayenne pepper or hot sauce. Stir in shredded cheddar or mozzarella cheese during the last 30 minutes. Add a splash of red wine for a richer flavor.