This dish brings together tender beef bites and soft baby potatoes, all cooked slowly in a rich garlic-butter sauce. The long, gentle cooking makes the meat melt in your mouth while the potatoes soak up all the buttery, garlicky flavor — ideal for a cozy family dinner or a comforting meal after a busy day.

Ingredients

1.5 lbs (about 700 g) beef stew meat, cut into bite-sized pieces
1 lb (about 450–500 g) baby potatoes, halved
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
¼ cup beef broth
1 tablespoon olive oil (for searing)

Instructions

Cut the beef into bite-sized cubes and halve the baby potatoes so they cook evenly.
In a skillet over medium-high heat, heat the olive oil. Sear the beef cubes until browned on all sides — this locks in flavor and juices.
In a small bowl, mix the melted butter, minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, and pepper to create a garlic-butter sauce.
Place the halved potatoes in the base of your slow cooker. Add the seared beef on top.
Pour the garlic-butter sauce over the beef and potatoes, then pour in the beef broth to keep everything moist.
Cover and cook: either on low heat for about 6–8 hours, or on high heat for 3–4 hours — until the beef is tender and the potatoes are soft.
Once done, let the dish rest for about 10 minutes before serving to allow the flavors to settle.

Recipe Info

Prep Time: ~15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: ~6–8.5 hours (or ~3–4.5 hours if using high setting)
Servings: ~4–6 servings (depending on portion size)
Cuisine: American / Comfort Food
Course: Main course / Dinner

Tips & Variations

For best texture and flavor, pick a well-marbled beef cut (like stew meat or chuck) — it stays juicy and tender after slow cooking.
If you like a bolder flavor, add a splash of Worcestershire sauce or soy sauce to the broth before cooking.
For added veggies, toss in carrots, green beans, or mushrooms halfway through cooking.
If you prefer a thicker sauce at the end, remove the lid for the last 30 minutes of cooking to let excess liquid evaporate slightly.
Serve with a side of crusty bread to soak up the garlic-butter sauce, or with a fresh salad for contrast.

Approximate Nutrition (per serving — assuming 6 servings total)

Calories: ~450–550 kcal
Protein: ~30–35 g
Total Fat: ~25–30 g
Saturated Fat: ~10–12 g
Carbohydrates: ~25–30 g (mostly from potatoes)
Fiber: ~3–4 g
Sodium: depends on broth and salt — moderate to slightly high
The dish also provides iron (from beef), vitamin C and potassium (from potatoes), and beneficial fats from butter and olive oil.

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Jemero Carter

Garlic Butter Beef Bites & Potatoes

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

1.5 lbs about 700 g beef stew meat, cut into bite-sized pieces
1 lb about 450–500 g baby potatoes, halved
4 tablespoons unsalted butter melted
3 cloves garlic minced
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt or to taste
¼ teaspoon black pepper
¼ cup beef broth
1 tablespoon olive oil for searing

Method

Cut the beef into bite-sized cubes and halve the baby potatoes so they cook evenly.
In a skillet over medium-high heat, heat the olive oil. Sear the beef cubes until browned on all sides — this locks in flavor and juices.
In a small bowl, mix the melted butter, minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, and pepper to create a garlic-butter sauce.
Place the halved potatoes in the base of your slow cooker. Add the seared beef on top.
Pour the garlic-butter sauce over the beef and potatoes, then pour in the beef broth to keep everything moist.
Cover and cook: either on low heat for about 6–8 hours, or on high heat for 3–4 hours — until the beef is tender and the potatoes are soft.
Once done, let the dish rest for about 10 minutes before serving to allow the flavors to settle.

Notes

Protein: ~30–35 g
Total Fat: ~25–30 g
Saturated Fat: ~10–12 g
Carbohydrates: ~25–30 g (mostly from potatoes)
Fiber: ~3–4 g

FAQs

Can I skip searing the beef?
Yes — but searing adds depth of flavor and helps lock in juices. If you skip it, the beef will still cook, but it may lack some richness.

What if I want to prep ahead?
You can chop the meat and halve the potatoes ahead of time and refrigerate them. Then, when ready to cook, just sear and assemble.

Can I use regular potatoes instead of baby potatoes?
Yes — just cut them into chunks similar in size so they cook evenly with the beef.

How do I reheat leftovers?
Gently warm in a pan or microwave, and if things seem dry, add a splash of beef broth to restore moisture.