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Slow Cooker Garlic Butter Beef Bites With Potatoes

Slow Cooker garlic butter beef bites with potatoes are made by layering tender beef cubes over baby potatoes and cooking low for 6–8 hours until everything turns silky in a rich garlic butter sauce. Expect fork-tender beef, buttery potatoes, and a glossy broth coating finished 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: 560
Ingredients Equipment Method Notes

Ingredients
  

beef sirloin or chuck
  • 2 lb beef sirloin or chuck, cut into 1.5-inch cubes
baby potatoes
  • 1.5 lb baby potatoes, halved
garlic
  • 6 garlic, minced
unsalted butter
  • 0.5 cup unsalted butter, cubed
beef broth
  • 1 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
Italian seasoning
  • 1 tsp Italian seasoning
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
smoked paprika
  • 0.5 tsp smoked paprika
fresh parsley and parmesan for serving
  • 1 fresh parsley
  • 1 parmesan
salt and pepper to taste
  • 1 salt
  • 1 pepper

Equipment

  • 1 slow cooker

Method
 

Season the beef
  1. Season the beef cubes with salt, pepper, garlic powder, onion powder, and smoked paprika. Toss until the cubes look evenly coated with the spice mix.
Layer and sauce
  1. Place the baby potatoes in the bottom of the slow cooker. Spread them into an even layer so they cook through.
  2. Nestle the seasoned beef on top of the potatoes. Arrange the cubes so they sit above most of the potato surface.
  3. Scatter the minced garlic and cubed butter over everything. Distribute them across the top so they melt into the broth.
  4. Pour the beef broth and Worcestershire around the sides of the slow cooker. Add Italian seasoning over the top so you see specks throughout the surface.
Slow cook
  1. Cook on Low for 6-8 hours, or High for 3-4 hours, until the beef is tender. Look for visibly softened beef cubes that easily break when stirred.
  2. Stir gently to coat everything in the garlic butter sauce. The potatoes should look glossy and the liquid should cling to the beef.
Serve
  1. Serve the beef bites and potatoes with fresh parsley and parmesan. Finish with a sprinkle so the top looks green-flecked and lightly dusted.

Notes

Pro tip: for best sauce consistency, stir gently once after cooking so the garlic butter coats the potatoes without breaking the cubes. Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is yes—cool completely, freeze in portions for up to 2 months, then thaw in the fridge and reheat until hot. For a lighter swap, use half the butter (or reduced-fat butter) while keeping the broth and seasonings the same.