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Slow Cooker Garlic Butter Beef Bites with Potatoes

Slow Cooker garlic butter beef bites with potatoes are cooked until the beef is tender and the baby Yukon Gold potatoes are fork-tender. The garlicky broth turns into a glossy sauce with melted butter for a rich, spoonable finish.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

beef stew meat or sirloin, cut into 1.5-inch pieces
  • 2 lb beef stew meat or sirloin
baby Yukon Gold potatoes, halved
  • 1.5 lb baby Yukon Gold potatoes
butter, divided
  • 6 tbsp butter divided
garlic, minced
  • 6 garlic cloves minced
beef broth
  • 0.75 cup beef broth
soy sauce
  • 2 tbsp soy sauce
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
onion powder
  • 1 tsp onion powder
Italian seasoning
  • 1 tsp Italian seasoning
smoked paprika
  • 0.5 tsp smoked paprika
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
fresh parsley for garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Layer in the slow cooker
  1. Place the halved baby Yukon Gold potatoes in the bottom of the slow cooker.
  2. Add the beef pieces on top of the potatoes.
Make the garlic butter sauce base
  1. Whisk together beef broth, soy sauce, Worcestershire sauce, garlic, onion powder, Italian seasoning, smoked paprika, salt, and black pepper, then pour over the beef and potatoes.
  2. Place 4 tablespoons of butter on top in small sliced pieces.
Cook until tender
  1. Cook on low for 5–6 hours or high for 3 hours, until the beef is tender and the potatoes are fork-tender, checking visually for easy fork penetration.
Finish and serve
  1. Stir in the remaining 2 tablespoons of butter until melted and the sauce looks glossy.
  2. Serve directly from the slow cooker, garnished with fresh parsley.

Notes

For the best glossy sauce, stir in the final butter during the last few minutes so it melts and emulsifies. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the microwave or on the stove until hot. Freezing is not recommended because potatoes can soften further. For a lower-sodium option, use low-sodium soy sauce and check the salt level to taste.