Garlic Butter Beef Bites with Potatoes

Pure comfort in every bite: Garlic Butter Beef Bites with Potatoes

If you want a cozy, rich, and easy dinner, make these Garlic Butter Beef Bites with Potatoes. The slow cooker does the work while you go on with your day. You get tender beef, soft baby potatoes, and a buttery garlic sauce that tastes amazing. The smell that fills your kitchen makes you hungry before you even take the first bite.

This recipe uses simple pantry spices and a handful of fresh items. You do not need fancy tools. You do not need special skills. You just sear the beef, stir the sauce, and let the slow cooker do its magic. The beef turns fork-tender. The potatoes soak up the buttery flavor. The garlic, thyme, rosemary, and smoked paprika give deep, warm notes to every bite.

You can serve this meal on busy weeknights or slow weekends. It works for picky eaters, hungry teens, and guests. It packs well for lunch. It reheats well. It also freezes well. It is a steady, dependable recipe you can count on again and again.

You can also make this dish fit your needs. Swap herbs. Add heat. Add mushrooms or carrots. Make it dairy-free if needed. The base stays the same: juicy bites of beef and creamy potatoes in a silky garlic butter sauce.

Below, you will find why this recipe works, how to make it, the full list of ingredients and directions, serving ideas, storage tips, helpful tricks, fun variations, and common questions. Use it as your go-to guide for an easy and delicious slow cooker dinner.

Why Make This Recipe

• It is simple. The steps are easy. You sear, mix, and slow cook. That is it.
• It is hands-off. The slow cooker does most of the work while you handle other tasks.
• It is full of flavor. Garlic, butter, smoked paprika, thyme, and rosemary create a deep, rich taste.
• The beef is tender. Low and slow cooking gives you melt-in-your-mouth bites.
• The potatoes are creamy. Baby potatoes hold their shape and soak up the sauce.
• It uses basic ingredients. You can find everything in most stores.
• It is affordable. Stew meat is budget-friendly, and potatoes are cheap and filling.
• It works for meal prep. Make a big batch and portion it for the week.
• It is family-friendly. Kids and adults like buttery, garlicky beef and potatoes.
• It is flexible. Add veggies, swap herbs, or change heat levels to suit your taste.
• It is reliable. Even if you are new to cooking, you can get great results.
• It is great for any season. It warms you up in fall and winter and still tastes amazing any time of year.
• It pairs with many sides. Serve with salad, bread, rice, greens, or a simple veggie.
• It stores and reheats well. The flavor stays strong and the beef stays tender when you reheat it.
• It looks and smells inviting. The garlic butter aroma feels like home cooking at its best.

How to Make Garlic Butter Beef Bites with Potatoes

You will follow a few easy steps. First, cut the beef and potatoes. Optional: parboil the potatoes for a few minutes to make them soft inside while they still hold shape. Sear the beef in a little olive oil for flavor and color. Mix the melted butter with garlic and spices to make a bold, fragrant sauce. Pour it all into the slow cooker with the broth. Cook until the beef is tender and the potatoes are soft. Rest, then serve.

Here is how to get the best results:

• Use dry beef. Pat the beef dry with paper towels before searing. Dry surfaces brown better.
• Sear in batches. Crowding the pan steams the beef instead of browning it. Work in batches if needed.
• Mix the sauce well. Stir melted butter, garlic, onion powder, smoked paprika, thyme, rosemary, salt, and pepper until smooth. This spreads flavor evenly.
• Layer smartly. Put the potatoes in first, then the beef. This helps the potatoes cook evenly and stay tender but not mushy.
• Do not skip the broth. A little broth keeps the dish moist and helps carry the flavors.
• Pick your time. Cook on low for deeper flavor and extra tender beef. Use high only if you need it done faster.
• Rest before serving. Let the dish sit for about 10 minutes. This helps juices settle and the sauce cling to the meat and potatoes.

You do not need special gear. A large skillet for searing and a slow cooker are enough. If you do not sear, you can still cook the dish, but searing boosts flavor a lot. It takes only a few minutes and is worth it.

If you want a thicker sauce at the end, you can reduce some liquid on the stove or add a quick cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon cold water) and simmer for a minute or two. This is optional but gives a glossy finish.

You can scale the recipe up for a crowd. Use a larger slow cooker if you double the ingredients. Keep the same ratio of meat, potatoes, butter, garlic, spices, and broth. Cook time may increase by 30–60 minutes when you double, depending on your cooker.

Ingredients

• 1.5 pounds Beef stew meat (Cut into bite-sized pieces.).
• 1 pound Baby potatoes (Halved for even cooking.).
• 4 tablespoons Unsalted butter (Melted for the garlic butter sauce.).
• 3 cloves Garlic (Minced for flavor.).
• 1 teaspoon Onion powder (Adds depth to the flavor.).
• 1 teaspoon Smoked paprika (For a smoky flavor.).
• 0.5 teaspoon Dried thyme (Enhances the aroma.).
• 0.5 teaspoon Dried rosemary (Adds a fragrant touch.).
• 0.5 teaspoon Salt (Or to taste.).
• 0.25 teaspoon Black pepper (For seasoning.).
• 0.25 cup Beef broth (To keep the dish moist.).
• 1 tablespoon Olive oil (For searing the beef.).

Directions

1. Gather all ingredients and cut the beef into bite-sized pieces and halve the baby potatoes.
2. Optional: Parboil the baby potatoes for a few minutes to soften them slightly.
3. Heat olive oil in a skillet over medium-high heat and sear the beef bites until browned on all sides.
4. In a small bowl, combine melted butter, minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, and black pepper to create the garlic butter sauce.
5. In the slow cooker, place the halved baby potatoes and seared beef. Pour the garlic butter sauce over the top and add beef broth.
6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is fork-tender.
7. Let the dish rest for about 10 minutes before serving.

How to Serve Garlic Butter Beef Bites with Potatoes

• Serve straight from the slow cooker. Spoon the beef and potatoes into warm bowls. Ladle some buttery garlic sauce over the top.
• Add a fresh touch. Sprinkle chopped parsley or chives. A little green makes the dish pop and adds a bright note.
• Squeeze a bit of lemon. A small squeeze of fresh lemon wakes up the butter and garlic and balances the richness. This is optional but nice.
• Pair with bread. Crusty bread, garlic bread, or warm rolls are perfect for soaking up the sauce.
• Include a crisp salad. A simple green salad with a light vinaigrette cuts through the rich sauce.
• Add a side veggie. Steamed green beans, roasted broccoli, sautéed spinach, or buttered peas all work well.
• Serve over grains. If you want to stretch the meal, spoon the beef and potatoes over rice, quinoa, or couscous.
• Make a bowl. Add the beef and potatoes to a bowl with greens, roasted veggies, and a drizzle of sauce for a hearty lunch.
• Top with cheese (optional). A light sprinkle of grated Parmesan adds a nutty, salty finish.
• Finish with cracked pepper. A final grind of black pepper gives a nice lift just before serving.

How to Store Garlic Butter Beef Bites with Potatoes

• Cool first. Let the dish cool slightly at room temperature (no more than 1 hour).
• Refrigerate. Store in airtight containers in the fridge for 3 to 4 days.
• Freeze. Place in freezer-safe containers or bags. Freeze for up to 3 months. Label with the date.
• Reheat on the stove. Warm gently in a covered skillet over medium-low heat. Add a splash of broth or water if the sauce seems thick.
• Reheat in the microwave. Cover loosely and heat in short bursts, stirring between bursts, until hot.
• Reheat in the oven. Put in a covered baking dish and warm at 325°F (165°C) until steaming hot.
• Stir well. Mix as you reheat so the butter sauce coats the beef and potatoes again.
• Adjust seasoning. After reheating, taste and add a pinch of salt, pepper, or a squeeze of lemon to freshen up the flavors.
• Avoid overcooking when reheating. Warm just until hot to keep the beef tender and the potatoes from breaking down.

Tips to Make Garlic Butter Beef Bites with Potatoes

• Pat the beef dry. Dry beef browns better. This gives deeper flavor.
• Preheat the pan. Make sure the skillet is hot before you add the beef. This helps form a good crust.
• Do not crowd the pan. Sear in batches if needed. Crowding makes steam and stops browning.
• Season as you go. Lightly season the beef with a pinch of salt and pepper before searing, then follow the recipe amounts for the sauce.
• Parboil potatoes for speed (optional). This extra step helps the potatoes cook evenly and stay tender.
• Keep potatoes uniform. Halve them all the same size so they cook at the same rate.
• Use real butter. Butter is key to the sauce. Unsalted butter lets you control the salt level.
• Mince the garlic finely. Fine garlic blends better and does not leave big chunks.
• Smoked paprika matters. It adds a warm, smoky note that boosts the beefy flavor.
• Stir the sauce well. Mix the melted butter and spices until they are even and smooth.
• Layer potatoes first. This protects the potatoes and keeps the beef juices from making them mushy.
• Do not skip the broth. Even a small amount keeps the beef moist and helps the sauce form.
• Choose your slow-cook setting. Low and slow (6–8 hours) gives the best texture. High (3–4 hours) works if you are short on time.
• Let it rest. Resting 10 minutes helps the sauce settle and cling to each bite.
• Deglaze the searing pan (optional). Splash a little broth in the hot pan after searing to lift any browned bits. Pour that into the slow cooker for extra flavor.
• Thicken the sauce if you like. Mix 1 teaspoon cornstarch with 1 teaspoon cold water and stir into the hot sauce at the end. Simmer for a minute to thicken.
• Add veggies if you want. Mushrooms, carrots, or onions can go in the slow cooker. Add sturdy veggies at the start. Add softer veggies halfway so they do not get mushy.
• Keep herbs balanced. The thyme and rosemary are strong. Stick to the amounts in the recipe for a clean flavor.
• Taste and adjust. At the end, taste the sauce. Add a little salt, pepper, or lemon juice if needed.
• Garnish smartly. A small sprinkle of parsley or chives adds color and a fresh note right before serving.

Variation (if any)

• Instant Pot method: Sear the beef on Sauté with olive oil. Mix the garlic butter sauce and add it with the potatoes and broth. Seal and cook on High Pressure for about 20–25 minutes. Let pressure release naturally for 10 minutes, then quick release. Rest and serve. Note: Keep potato size uniform so they do not overcook under pressure.
• Oven-braised version: Heat oven to 325°F (165°C). Sear the beef in an oven-safe pot. Stir in the garlic butter sauce, potatoes, and broth. Cover and bake for 2 to 2.5 hours, until the beef is tender.
• Stovetop simmer: Sear beef in a heavy pot. Stir in sauce, potatoes, and broth. Cover and simmer on low for about 1.5 to 2 hours. Stir now and then and add a splash of broth if needed.
• Skillet fast-track (partial): Parboil potatoes until almost tender. Sear beef in batches. Toss both with the garlic butter sauce in the skillet for a few minutes to coat and finish. This gives a quicker version with a light sauce (not as tender as slow-cooked).
• Spice swaps: Use sweet paprika if you do not have smoked paprika. Add a pinch of chili flakes or cayenne for heat. Swap rosemary with Italian seasoning if needed.
• Herb lovers: Add a little fresh thyme or rosemary at the end for a brighter herb note.
• Dairy-free: Use a plant-based butter that is suitable for cooking. The flavor will differ slightly, but it still tastes good.
• Low-carb: Swap baby potatoes with cauliflower florets. Add them in the last 1–2 hours on Low so they stay firm.
• Extra veggies: Add mushrooms for earthiness, carrots for sweetness, or pearl onions for a mellow onion taste. Keep total volume similar so the pot does not get too full.
• Red wine twist: Swap 2–3 tablespoons of the broth with red wine for a deeper, richer sauce. Let the alcohol cook off during the long cook.
• Cheesy finish: Stir in a small handful of grated Parmesan at the end for a savory, salty kick.
• Lemon-herb finish: Add a squeeze of lemon and a sprinkle of fresh parsley right before serving to brighten the dish.
• Crispy edge option: After slow cooking, spread the beef and potatoes on a sheet pan and broil for 2–3 minutes to add a light crust. Watch closely so they do not burn.

FAQs

• Can I skip searing the beef?
  Yes, you can, but searing adds a lot of flavor. Browning gives a rich taste and nice color. If you have time, sear.

• What cut of beef works best?
  Beef stew meat is fine. You can also use chuck roast cut into bite-sized pieces. Chuck has good marbling and turns very tender.

• Do I have to parboil the potatoes?
  No. It is optional. Parboiling helps the potatoes cook evenly and stay creamy. If you skip it, just make sure to cut them evenly.

• Can I use different potatoes?
  Yes. Use baby gold, red, or fingerling potatoes. If you use larger potatoes, cut them into 1- to 1.5-inch pieces.

• How do I thicken the sauce?
  At the end, remove a little liquid to a small pan, bring it to a simmer, and stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon cold water). Simmer for a minute until thick.

• Can I add vegetables?
  Yes. Add mushrooms or carrots at the start, or add peas or green beans in the last 30–45 minutes so they do not overcook.

• What if my beef is not tender?
  Cook it longer. Tough beef usually needs more time. Keep it on Low until it turns fork-tender.

• Can I make this ahead?
  Yes. Sear the beef and mix the garlic butter sauce the day before. Store them in the fridge. Add everything to the slow cooker the next day and cook.

• How do I reheat leftovers without drying them out?
  Warm gently with a splash of broth or water on the stove over medium-low heat. Stir now and then. Heat only until hot.

• Is this gluten-free?
  Yes, the base recipe is gluten-free as written. Always check your broth and spices to be sure they are labeled gluten-free.

• Can I double the recipe?
  Yes. Use a larger slow cooker. Keep the same ratios. Cooking time may increase by 30–60 minutes. Check for tenderness before serving.

• Can I use margarine instead of butter?
  You can, but the flavor will be different. Butter gives the best taste. If you need dairy-free, use a good plant-based butter.

• Can I add cheese?
  Yes. Sprinkle a little Parmesan at the end, or top each serving with a small amount of shredded cheese. Melt briefly before serving.

• What should I serve with it?
  Salad, steamed greens, roasted veggies, crusty bread, or rice all pair well. A simple green side helps balance the rich sauce.

• How long can I store leftovers?
  Keep leftovers in the fridge for 3 to 4 days or freeze for up to 3 months. Reheat until hot and steaming before serving.

Garlic Butter Beef Bites with Potatoes

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• Author: amanda-hart
• Total Time: 255 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A cozy, rich, and easy dinner featuring tender beef bites and creamy baby potatoes in a buttery garlic sauce.

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Ingredients

Scale 1x2x3x

• 1.5 pounds Beef stew meat (Cut into bite-sized pieces)
• 1 pound Baby potatoes (Halved for even cooking)
• 4 tablespoons Unsalted butter (Melted for the garlic butter sauce)
• 3 cloves Garlic (Minced)
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Dried thyme
• 0.5 teaspoon Dried rosemary
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper
• 0.25 cup Beef broth
• 1 tablespoon Olive oil (For searing the beef)

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Instructions

1. Gather all ingredients and cut the beef into bite-sized pieces and halve the baby potatoes.
2. Optional: Parboil the baby potatoes for a few minutes to soften them slightly.
3. Heat olive oil in a skillet over medium-high heat and sear the beef bites until browned on all sides.
4. In a small bowl, combine melted butter, minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, and black pepper to create the garlic butter sauce.
5. In the slow cooker, place the halved baby potatoes and seared beef. Pour the garlic butter sauce over the top and add beef broth.
6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is fork-tender.
7. Let the dish rest for about 10 minutes before serving.

Notes

For a thicker sauce, add a cornstarch slurry at the end. You can customize the recipe by adding vegetables or swapping herbs.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 75mg

Keywords: beef, potatoes, slow cooker, comfort food, family-friendly