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Slow Cooker Garlic Butter Beef Bites

Slow Cooker Garlic Butter Beef Bites are made by simmering tender beef in a garlicky, savory butter sauce until it pulls apart easily. The finished sauce turns glossy after you stir in melted butter at the end for rich coating on every bite.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

beef stew meat or sirloin pieces
  • 2 lb beef stew meat or sirloin Cut into 1.5-inch pieces.
garlic butter sauce
  • 6 tbsp butter Divided; 4 tbsp on top and 2 tbsp stirred in at the end.
  • 6 clove garlic Minced (about 6 cloves).
  • 0.5 cup beef broth
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes
garnish and serving
  • 1 fresh parsley For garnish.

Equipment

  • 1 slow cooker

Method
 

Build the slow cooker base
  1. Add the beef pieces to the slow cooker in an even layer.
  2. Add the beef broth, soy sauce, Worcestershire sauce, minced garlic, onion powder, smoked paprika, salt, black pepper, and red pepper flakes to the slow cooker.
  3. Place 4 tablespoons of butter in slices on top of the beef so it starts melting as the cook begins.
Slow cook until tender
  1. Cook on low for 4–5 hours, or until the beef is tender and pulls apart easily, with the lid closed so the temperature stays steady.
Finish the glossy garlic butter sauce
  1. Stir in the remaining 2 tablespoons of butter until fully melted and the sauce looks glossy.
Serve
  1. Serve the beef bites over mashed potatoes, egg noodles, or rice, and garnish with fresh parsley.

Notes

For the most flavorful sauce, don’t skip slicing the 4 tablespoons of butter on top—this helps it melt into the juices. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in the microwave or on the stove until hot. Freezing is yes: freeze up to 2 months and thaw in the fridge overnight, then reheat. For a lower-sodium option, use low-sodium soy sauce and reduced-salt Worcestershire while keeping the butter and spices the same.