Garlic Butter Beef Bites Potatoes

Garlic Butter Beef Bites with Potatoes is the kind of slow-cooked comfort food that fills your kitchen with anticipation. When you want fork-tender beef nestled among buttery potatoes and punchy garlic, this recipe delivers every time.

I reach for this one whenever the temperature drops and it never fails to warm up the whole house with its rich aroma. I first made this dish when I needed something cozy and low-effort for a busy weekend. Now my kids love spooning extra sauce over their servings and leftovers always disappear fast.

Gather Your Ingredients

• Beef stew meat cut into cubes: choose well-marbled pieces for tenderness and flavor
• Baby potatoes halved: pick small potatoes with thin skins to avoid peeling
• Unsalted butter: use real butter for best texture and taste
• Fresh garlic cloves minced: look for firm heads with no green shoots for the boldest garlic flavor
• Onion powder: go for granules rather than flakes for smooth mixing
• Smoked paprika: choose Spanish-style if possible for extra aroma
• Dried thyme: rub the leaves between fingers to wake up the oils before adding
• Dried rosemary: fresh works too if you have it
• Salt and black pepper: taste your beef broth and adjust as needed
• Beef broth: look for low sodium so you can control saltiness
• Olive oil: choose a bold extra virgin for fuller flavor

How to Make It

Prepare the Ingredients:

Cube the beef into even bite-sized pieces and halve the baby potatoes to ensure everything cooks at the same pace. Check that your potatoes have no green spots or eyes.

Optional Parboil for Potatoes:

If you want especially creamy potatoes, place them in boiling water for about four minutes then drain well. This gives a head start on tenderness and prevents gumminess later.

Sear the Beef:

Heat a splash of olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes on all sides just until browned. This develops the flavor foundation for the whole dish. Do not overcrowd the pan—good caramelization is the goal.

Make the Garlic Butter Sauce:

In a small bowl, whisk together melted butter with minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, and black pepper until fully combined. You want every bite to be coated in these flavors.

Assemble in the Slow Cooker:

Layer the halved potatoes on the bottom of the slow cooker and then add the seared beef on top. Pour the garlic butter sauce evenly over everything and drizzle with beef broth to ensure moisture throughout.

Cook Low and Slow:

Cover the slow cooker and set to low for about six to eight hours or high for three to four hours. You are looking for beef that shreds under gentle pressure and potatoes that yield easily to a fork.

Rest and Serve:

Once finished, let everything sit in the cooker for about ten minutes. This helps the juices redistribute and the flavors meld. Toss together gently before serving to coat all ingredients with that luscious sauce.

My favorite part is sneaking an extra bite of the potatoes from the slow cooker—there is nothing like how they soak up the garlic butter. Growing up, my family always argued over who got the last spoonful of that golden sauce.

Flavor Boosters

For a deeper umami kick, try a dash of Worcestershire in the garlic butter sauce. A squeeze of lemon at the end brings an unexpected brightness and finishing with plenty of fresh herbs truly takes it to the next level.

Serving Suggestions

Spoon the beef and potatoes over a bowl of steamed rice to stretch the meal. Scatter with fresh parsley or chives right before serving for a pop of color and brightness. Add a simple green salad or crusty bread to round out the plate.

Creative Twists

You can substitute the beef stew cubes for chicken thighs or pork shoulder if that is what you have. Sweet potatoes or Yukon Golds bring a different sweetness and texture, and tossing in vegetables like carrots or asparagus during the last hour adds both color and flavor.

This is a dish that holds up to tweaks and always brings comfort to the table. It is a perfect winter meal that tastes even better the next day.

Recipe FAQs

→ What cut of beef is best for this dish?

Beef stew meat works well, as it becomes tender during slow cooking. Chuck or round cuts are also suitable.

→ Can I use different potatoes?

Yes, baby potatoes are recommended for their texture, but Yukon Gold or red potatoes halved also work nicely.

→ How do I get the beef bites extra flavorful?

Searing the beef bites before slow cooking develops a deep and rich flavor in the finished dish.

→ Is it possible to prepare this without a slow cooker?

You can use a Dutch oven and bake at low heat, covered, until the beef is tender.

→ What vegetables can I add?

Carrots, mushrooms, or bell peppers make tasty additions to complement the beef and potatoes.

→ How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop or microwave.