A cozy slow cooker dinner you can set and forget

You want a warm, rich meal that tastes like you spent hours in the kitchen, but you also want it to be easy. Crockpot Garlic Butter Beef Bites with Potatoes checks all those boxes. It gives you tender beef, creamy baby potatoes, and a silky garlic butter sauce with almost no effort. You load the slow cooker, walk away, and come back to a hearty dish that smells amazing and tastes even better.

This recipe uses simple pantry seasonings and a handful of ingredients. It does not need a fancy marinade or extra steps. The crockpot does the work for you. The beef turns soft and juicy. The potatoes hold their shape but soak in the butter and garlic. Every bite tastes savory, rich, and full of comfort.

You can serve this meal on a busy weeknight or on a lazy weekend. It feels special but stays simple. The garlic butter makes the dish feel a bit indulgent, but the ingredients are basic. You can find them in any store. You can also scale the recipe easily for a larger family or meal prep for the week.

The method is straightforward. You keep the beef and potatoes on separate sides in the crockpot. You season them evenly. You add chopped garlic. You dot the top with butter. Then you let the slow cooker handle the rest. At the end, you spoon the garlic butter from the bottom over everything to add even more flavor. That last step makes the dish shine.

If you love “set it and forget it” recipes, this one will be a favorite. If you like beef and potatoes, this gives you a simple way to cook both at once. If you enjoy garlic butter on anything, you will love how it coats the meat and the potatoes. The result is cozy, savory, and satisfying. You will want to dip bread into the sauce and go back for seconds.

This dish also fits many plans. It works for weeknights, date nights, game days, or family dinners. It travels well for potlucks. It tastes great the next day. You can adjust it to your taste with easy add-ins like herbs, extra garlic, or a pinch of heat. You can swap the potatoes for another variety if needed. You can also change the butter to ghee or dairy-free butter if you prefer.

Keep reading to see why this is a smart recipe, how to make it well, how to serve it, how to store it, and how to switch it up. You will also find tips and common questions, so you feel confident from start to finish.

Why Make This Recipe

It is very easy. You place, season, and cook. You do not sear the meat. You do not pre-cook the potatoes. You do not need extra pans. The crockpot handles the whole meal in one vessel.
It uses simple ingredients. Beef stew meat, baby potatoes, garlic, butter, and basic seasonings build big flavor. You likely have most of these on hand.
It saves time. You spend just a few minutes prepping. After that, you can focus on work, errands, or family. Dinner cooks by itself in the background.
It tastes rich and cozy. Garlic butter makes beef and potatoes taste special. The sauce collects at the bottom and coats every bite when you spoon it over at the end.
It makes a full meal. You get protein and starch in one pot. Add a green veggie or a salad, and you are done.
It is budget-friendly. Beef stew meat costs less than many other cuts. Baby potatoes are affordable and filling. Seasonings and garlic are low-cost flavor boosters.
It is crowd-pleasing. Beef, potatoes, and garlic butter appeal to most people. It works for picky eaters and food lovers alike.
It scales up or down. You can double it for a larger group or halve it for a small meal. The method stays the same.
It reheats well. The flavors get even better the next day. The butter sauce keeps the beef moist and the potatoes tender.
It adapts easily. You can add mushrooms, carrots, herbs, or a splash of lemon. You can swap the potatoes. You can change the fat to ghee or dairy-free butter.

How to Make Crockpot Garlic Butter Beef Bites with Potatoes

You can make this recipe in a few simple steps. The key is to keep the beef and the potatoes on their own sides in the crockpot. This gives you even cooking and better texture for both.

Prep the ingredients. Open the beef stew meat. Rinse the baby Yukon gold potatoes if needed and pat them dry. Keep the potatoes whole if they are small. If a few are much larger than the rest, cut those in half to match size. Peel the garlic if not pre-chopped.
Load the crockpot. Place the beef stew meat on one half of the crockpot insert. Spread it out in an even layer. Place the baby Yukon gold potatoes on the other half in a single layer if possible. Try to keep the two sides separate.
Season both sides. Sprinkle onion powder, garlic powder, and seasoned salt evenly over the beef and the potatoes. Do not dump all the seasoning in one spot. Aim for even coverage across both sides.
Toss the beef gently. Use a spoon or tongs to toss the beef in place so the seasoning coats it well. Do not mix the beef into the potatoes. Keep the sides separate so they cook well.
Add the chopped garlic. Sprinkle the chopped garlic over both the meat and the potatoes. Spread it evenly so the garlic flavor goes everywhere.
Dot with butter. Place the butter pads across the top of the whole dish. Space them out so the melting butter drips down and coats everything as it cooks.
Cover and cook. Put on the lid. Set the crockpot to low for 6 hours. Keep the lid on. Avoid opening it during cooking, so you keep the heat and moisture inside.
Finish and serve. When done, the beef should be tender, and the potatoes should be soft when pierced with a fork. Spoon the garlic butter sauce from the bottom of the crockpot over the beef and potatoes. This final step adds a lot of flavor and moisture. Serve hot.

You do not need to add liquid. The beef and the butter release enough moisture to create a flavorful sauce. The garlic and seasonings blend into the butter and juices to form a rich base. If you want a little more sauce, you can add one or two tablespoons of water or broth before cooking. This is not required, but it will not hurt the recipe.

If you must shorten the time, you can cook on high for about 3 to 4 hours. The texture may not be as silky as the low-and-slow method, but it will still be good.

Choose a slow cooker that is not too small or too huge for this amount. A 5- to 6-quart crockpot works well. If you use a larger cooker, try to keep the ingredients in an even layer so they cook evenly.

Ingredients:

2 pounds beef stew meat
1½ pounds baby Yukon gold potatoes
1 tablespoon onion powder
1 teaspoon garlic powder
2 teaspoons seasoned salt
1 tablespoon garlic, chopped
5 tablespoons butter, cut into pads

Directions:

Place beef stew meat in one half of the crockpot and baby potatoes on the other side.
Sprinkle onion powder, garlic powder, and seasoned salt evenly over both sides.
Gently toss the beef to coat evenly in the seasoning, keeping it separated from the potatoes.
Add chopped garlic on top of the meat and potatoes.
Place butter pads over the entire dish.
Cover and cook on low for 6 hours.
When done, spoon the garlic butter sauce from the bottom over the beef and potatoes.
Serve hot and enjoy your crockpot garlic butter beef bites with potatoes!

How to Serve Crockpot Garlic Butter Beef Bites with Potatoes

Spoon it straight from the crockpot. Bring the slow cooker to the table and keep it on warm. Serve with a ladle so you can scoop extra garlic butter sauce over each portion.
Add a green side. Serve with steamed green beans, roasted broccoli, sautéed spinach, or a simple side salad. The freshness balances the rich butter sauce.
Include bread for dipping. Offer crusty bread, dinner rolls, or garlic bread. The bread soaks up the garlic butter and juices. This makes the meal feel extra cozy.
Garnish with fresh herbs. Sprinkle chopped parsley or chives over the top right before serving. The fresh herbs add color and a bright finish.
Add a squeeze of lemon. A small squeeze of lemon juice or a few lemon zest shavings at the end can lift the flavor and cut the richness.
Use the leftovers in bowls. Add the beef and potatoes to a bowl with steamed veggies and spoon extra sauce over the top. This makes for a quick and balanced lunch.
Make it hearty with a grain. If you want to stretch the meal, serve it over buttered noodles, white rice, brown rice, or quinoa. The grains soak up the sauce.
Top with a little cheese. If you like, grate a bit of Parmesan over the potatoes right before serving. The nutty taste pairs well with garlic butter.
Add a bit of heat. Place red pepper flakes or hot sauce on the table. Let people add heat to taste.
Serve family-style for ease. Put everything on a large platter. Spoon extra sauce over the top. Set it in the center of the table and let everyone serve themselves.

How to Store Crockpot Garlic Butter Beef Bites with Potatoes

Cool the dish first. Let the beef and potatoes cool to room temperature for about 20 to 30 minutes. Do not leave it out for more than 2 hours.
Store in shallow containers. Move the beef, potatoes, and the garlic butter sauce into airtight containers. Use shallow ones so the food cools fast and evenly.
Refrigerate for short-term use. Store in the fridge for up to 4 days. Keep the sauce with the beef and potatoes to prevent drying.
Freeze for longer storage. Place portions in freezer-safe containers or heavy freezer bags. Flatten bags to save space and for faster thawing. Freeze for up to 3 months.
Thaw safely. Thaw frozen portions in the fridge overnight. Do not thaw at room temperature.
Reheat gently. Reheat on the stovetop in a skillet over low to medium heat. Add a splash of water or broth if needed to loosen the sauce. You can also reheat in the microwave in short bursts, stirring between bursts to heat evenly. Cover during reheating to keep moisture in.
Avoid overcooking when reheating. Warm the food until hot, not for long periods. Overheating can make the beef dry and the potatoes mushy.
Refresh the flavor. After reheating, taste and add a pinch of salt, a sprinkle of garlic powder, or a small pat of butter if needed. A little chopped fresh parsley or a squeeze of lemon can also brighten the dish.

Tips to Make Crockpot Garlic Butter Beef Bites with Potatoes

Keep sizes even. If some baby potatoes are much larger than others, cut the big ones in half to match size. This helps all potatoes cook at the same pace.
Use the right crockpot size. A 5- to 6-quart slow cooker works well for this amount. If the cooker is too big, the food may cook faster and can dry out at the edges. If it is too small, the cooker may be crowded and cook unevenly.
Do not skip the separation. Place beef on one side and potatoes on the other. This helps both cook well. It also keeps the potatoes from breaking down under the beef.
Season evenly. Sprinkle the seasonings across both sides, not just in the center. This makes each bite flavorful.
Dot the butter across the top. Spread the butter pads out so they melt over the whole dish. You want the butter to drip down evenly and baste everything.
Avoid lifting the lid. Each time you open the crockpot, you lose heat and add cooking time. Trust the process and keep the lid on until the end.
Spoon the sauce over at the end. The garlic butter sauce sits at the bottom. Spoon it over the beef and potatoes right before serving. This step adds moisture and flavor.
Adjust the salt to taste. Seasoned salt brands vary in saltiness. Start with the amount in the recipe. If you need more salt at the end, add a pinch when serving.
Add herbs at the end. If you want fresh herbs, add them right before serving. This keeps their flavor bright. Parsley and chives work well.
If you need to cook faster. You can cook on high for about 3 to 4 hours. The low setting for 6 hours gives the best texture, but high works in a pinch.
Do not add too much liquid. The recipe does not need extra broth or water. The beef and butter create enough sauce on their own. If you prefer more sauce, add only a splash.
For a little browning. If you want deeper flavor, you can quickly sear the stew meat in a hot skillet with a small amount of oil before adding it to the crockpot. This is optional. The recipe works well without searing.
Keep potatoes whole if possible. Whole baby Yukon gold potatoes hold their shape and stay creamy. If you cut too many, they may soften more and can break.
Use good butter. Butter quality changes flavor. A butter you enjoy on bread will taste great in this dish.
Finish with lemon or vinegar. A small splash of lemon juice or a tiny drizzle of apple cider vinegar at the end can brighten the rich butter sauce.
Stir gently if needed. If you move the beef and potatoes after cooking, use a soft spatula and move with care. This keeps the potatoes from breaking.
Let it rest for a few minutes. After cooking, let the dish sit for about 5 minutes before serving. The sauce settles and coats everything better.
Taste before serving. Seasoning strength can vary. Taste a piece of beef and a potato, then adjust with a pinch of salt or a bit more garlic powder if desired.

Variation (if any)

Add vegetables. Add halved mushrooms, sliced carrots, or pearl onions around the potatoes. Choose firm vegetables that hold up in a slow cooker. Place them on the potato side to keep the beef separate.
Swap the potatoes. Use baby red potatoes or fingerlings if you cannot find baby Yukon gold potatoes. Keep sizes even for even cooking.
Make it herby. Add 1 to 2 teaspoons of dried Italian seasoning, dried thyme, or dried rosemary with the dry spices. For a fresh finish, add chopped parsley or chives right before serving.
Add heat. Sprinkle in a pinch of red pepper flakes with the seasonings. Or add a little hot sauce to the sauce after cooking.
Use ghee or dairy-free butter. Swap the butter pads for ghee if you want a deeper, nutty flavor and less milk solids. Use a dairy-free butter if you avoid dairy. Choose one that melts well.
Lemon garlic twist. Add the zest of one lemon with the chopped garlic. Squeeze a small amount of lemon juice over the finished dish for brightness.
Smoky touch. Add 1/2 to 1 teaspoon of smoked paprika with the seasonings for a smoky, warm flavor.
Extra garlicky. If you love garlic, add another 1/2 to 1 tablespoon of chopped garlic. You can also add a small pinch of garlic powder at the end if you want more.
Creamy finish. Stir in a splash of heavy cream at the end for a richer sauce. This is optional and makes the sauce extra silky.
Gluten-free note. The base recipe uses no flour. If you serve with bread, pick a gluten-free option if needed.

FAQs (minimum three FAQ)

Q: Can I use a different cut of beef?
A: Yes. You can use chuck roast cut into cubes, sirloin tips, or round roast cut into chunks. Choose a cut with some marbling for tenderness. Lean cuts can turn dry in a slow cooker.

Q: Can I cook this on high?
A: Yes. Cook on high for about 3 to 4 hours if you need it faster. The low setting for 6 hours gives the most tender beef and the best flavor, but high works in a pinch.

Q: Do I need to sear the meat first?
A: No. The recipe works well without searing. If you want a deeper, beefier flavor, you can sear the meat in a hot skillet for a few minutes before adding it to the crockpot. This step is optional.

Q: Can I add more garlic?
A: Yes. If you love garlic, add up to another tablespoon. You can also add a pinch more garlic powder at the end to taste.

Q: What size crockpot should I use?
A: A 5- to 6-quart crockpot works well for the amounts in this recipe. If your cooker is larger, spread the ingredients out in an even layer so they cook evenly.

Q: Do I need to add broth or water?
A: No. The beef and the butter release enough juices to create a flavorful sauce. If you want a bit more sauce, add only a splash of broth or water.

Q: How do I thicken the sauce?
A: The sauce is a garlic butter jus, so it is not thick by design. If you want a thicker sauce, remove the beef and potatoes at the end, pour the liquid into a small saucepan, and simmer it for a few minutes. You can also stir in a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon water) and simmer until it thickens slightly.

Q: Can I prep this the night before?
A: Yes. Load the crockpot insert with the beef and potatoes. Add the dry seasonings and chopped garlic. Cover and refrigerate the insert overnight if your manufacturer allows cold-to-hot use. Add the butter pads in the morning and start the cooker. If your insert cannot go from cold to hot, store the ingredients in containers and assemble in the morning.

Q: How many servings does this make?
A: This recipe makes about 4 generous servings, depending on appetite. If you serve it with bread and a salad, you can stretch it to 5 or 6 smaller servings.

Q: What can I serve with it?
A: Serve with a green vegetable or a salad for balance. Bread, noodles, or rice work well to soak up the garlic butter sauce. Fresh herbs or a squeeze of lemon brighten the dish.

Q: Can I freeze the leftovers?
A: Yes. Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.

Q: The potatoes cooked faster than the beef. What can I do?
A: Cut larger potatoes to match size, and keep them on their own side. If your cooker runs hot, you can lift the lid and remove the potatoes when they are tender, then continue cooking the beef until it is done.

Q: The dish tastes too salty. How can I fix it?
A: Seasoned salt brands vary. If the dish is too salty, add more unsalted butter, a splash of water or low-sodium broth, or a squeeze of lemon to balance it. Next time, use a little less seasoned salt and adjust to taste at the end.

Crockpot Garlic Butter Beef Bites with Potatoes

Author: amanda-hart
Total Time: 370 minutes
Yield: 4 servings 1x
Diet: None

Description

A cozy slow cooker dinner featuring tender beef and creamy baby potatoes in a rich garlic butter sauce.

Ingredients

Scale

2 pounds beef stew meat
1½ pounds baby Yukon gold potatoes
1 tablespoon onion powder
1 teaspoon garlic powder
2 teaspoons seasoned salt
1 tablespoon garlic, chopped
5 tablespoons butter, cut into pads

Instructions

Place beef stew meat in one half of the crockpot and baby potatoes on the other side.
Sprinkle onion powder, garlic powder, and seasoned salt evenly over both sides.
Gently toss the beef to coat evenly in the seasoning, keeping it separated from the potatoes.
Add chopped garlic on top of the meat and potatoes.
Place butter pads over the entire dish.
Cover and cook on low for 6 hours.
When done, spoon the garlic butter sauce from the bottom over the beef and potatoes.
Serve hot and enjoy your crockpot garlic butter beef bites with potatoes!

Notes

You can add vegetables or swap the potatoes for different varieties. The dish reheats well and can be prepared the night before.

Prep Time: 10 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg

Keywords: slow cooker, beef, garlic butter, comfort food, easy recipes