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Slow Cooker Garlic Butter Beef Bites with Potatoes

Slow Cooker Garlic Butter Beef Bites with Potatoes is a hands-off American comfort meal with tender beef and fork-tender baby Yukon Golds simmered in a garlicky, savory sauce. The sauce turns glossy as you finish with melted butter and serves straight from the slow cooker.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

beef stew meat or sirloin
  • 2 lb beef stew meat or sirloin Cut into 1.5-inch pieces.
baby Yukon Gold potatoes
  • 1.5 lb baby Yukon Gold potatoes Halved.
butter
  • 6 tbsp butter Divided: 4 tablespoons on top, then 2 tablespoons stirred in at the end.
garlic
  • 6 cloves garlic Minced.
beef broth
  • 0.75 cup beef broth
soy sauce
  • 2 tbsp soy sauce
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
onion powder
  • 1 tsp onion powder
Italian seasoning
  • 1 tsp Italian seasoning
smoked paprika
  • 0.5 tsp smoked paprika
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
fresh parsley
  • 1 fresh parsley For garnish.

Equipment

  • 1 slow cooker

Method
 

Layer in the slow cooker
  1. Place the halved baby Yukon Gold potatoes in the bottom of the slow cooker as the first layer, spreading them out evenly for steady cooking.
  2. Add the beef pieces on top of the potatoes and keep the pieces in a mostly single layer so they cook tender without drying out.
Make the garlic butter sauce and cook
  1. Whisk together beef broth, soy sauce, Worcestershire sauce, minced garlic, onion powder, Italian seasoning, smoked paprika, salt, and black pepper until combined, then pour it over the beef and potatoes so everything is coated.
  2. Place 4 tablespoons of butter in slices on top of the mixture for melting and flavor as it cooks.
  3. Cook on low for 5–6 hours or high for 3 hours until the beef is tender and the potatoes are fork-tender, keeping the lid closed for best heat retention.
Finish and serve
  1. Stir in the remaining 2 tablespoons of butter until melted, watching for a glossy sauce sheen.
  2. Serve directly from the slow cooker, garnished with fresh parsley for a fresh top note and bright color.

Notes

For the best texture, avoid lifting the lid during the cook time, since repeated heat loss can slow tenderizing. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in the microwave or in the slow cooker on low until warmed through. Freezing is not recommended for potatoes because they can turn mealy. For a lower-sodium option, use low-sodium beef broth and reduced-salt soy sauce while keeping the cooking time the same.