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Slow Cooker Garlic Butter Beef Bites With Potatoes

Slow Cooker garlic butter beef bites with potatoes—tender 1.5-inch cubes of beef and baby potatoes cooked low until they soak up a rich garlic butter sauce. Finished with parsley and parmesan for a glossy, savory coating.
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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 clove 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
  • 0.25 fresh parsley and parmesan for serving For serving
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the beef cubes with salt, pepper, garlic powder, onion powder, and smoked paprika so every side looks coated (save any extra seasoning).
  2. Place the baby potatoes in the bottom of the slow cooker and nestle the beef on top in a single layer as much as possible.
  3. Scatter the garlic and cubed butter over everything so the butter melts into the sauce while cooking.
  4. Pour the beef broth and Worcestershire around the sides, then sprinkle the Italian seasoning over the top for even flavor.
Cook, coat, and serve
  1. Cook on Low for 360 minutes (6-8 hours) until the beef is tender and the potatoes are easily pierced with a fork (or cook on High for 180 minutes, 3-4 hours, if needed).
  2. Stir gently to coat everything in the garlic butter sauce, then let it sit 5 minutes in the turned-off slow cooker so the sauce clings better.
  3. Serve with fresh parsley and parmesan for garnish so the finished bites look glossy and speckled.

Notes

For best texture, cut the beef into true 1.5-inch cubes so they finish around the same time. Store leftovers in the refrigerator up to 4 days; reheat gently until hot, since the potatoes can turn soft if boiled. Freezing is yes—freeze up to 2 months and thaw in the fridge before reheating. For a lighter option, replace half the butter with olive oil (use the same total amount of fat for the sauce to coat well).