Slow Cooker Garlic Butter Beef Bites & Potatoes
I first made this Slow Cooker Garlic Butter Beef Bites & Potatoes on a rainy Sunday when I wanted something hands-off, comforting, and forgiving. The result was tender, buttery beef and melt-in-your-mouth baby potatoes that needed almost no fuss — perfect for busy weeknights or when you want to feed a small crowd without hovering over the stove.
Why you’ll love this dish
This recipe is the definition of comfort with minimal effort. Tougher stew cuts become fork-tender after hours on low, while butter and fresh garlic create rich, homey flavor without a complicated sauce. It’s budget-friendly, kid-approved, and flexible enough to stretch with whatever veggies you have on hand — ideal for slow, lazy cooking days when you want maximum payoff for minimal prep.
“Comfort food at its best: buttery, garlicky beef that falls apart and potatoes that soak up all the juices. Set it and forget it — dinner saved!”
How this recipe comes together
Before you dig into the ingredients list, here’s a quick overview of the process so you know what to expect:
- Layer the beef in the slow cooker and season it simply for deep flavor.
- Tuck baby potatoes beside the meat so they steam and absorb juices.
- Scatter sliced butter and chopped garlic on top to melt and baste everything while it cooks.
- Cook low and slow for 6–8 hours until the beef is tender and potatoes are cooked through.
- Finish by stirring gently and serving with simple sides.
This approach keeps the dish easy and forgiving: no crowding, no constant stirring, and flexible timing if dinner runs late.
What you’ll need
- 2 lbs beef stew meat (chuck or other stew cut)
- 5 tbsp butter, sliced (use salted or unsalted per preference)
- 1 lb baby yellow potatoes (or baby Yukon Gold)
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tbsp chopped fresh garlic (about 3 cloves)
- 2 tsp seasoned salt
Notes/substitutions:
- Swap butter for ghee or vegan butter for dairy-free results.
- If you only have russet potatoes, cut them into 1–1½ inch pieces so they cook evenly.
- Use kosher salt or reduce seasoned salt if you prefer lower sodium.
How to prepare it
- Pat the beef stew meat dry with paper towels. This helps seasonings stick.
- Place the beef in an even layer on the bottom of the slow cooker. Sprinkle the onion powder, garlic powder, and seasoned salt over the meat. Gently toss or press seasonings into the meat.
- Place the baby yellow potatoes on the opposite side of the slow cooker from the beef. Try to keep them mostly intact for even cooking.
- Scatter the sliced butter over both the meat and potatoes. Sprinkle the chopped fresh garlic evenly on top. The butter will melt into a rich braising liquid.
- Cover and cook on LOW for 6–8 hours. The longer end of that range will yield more tender beef. Check potatoes for doneness with a fork — they should be tender but not falling apart.
- When done, stir gently to coat everything in the buttery juices. Taste and adjust seasoning if needed. Serve right away.
Best ways to enjoy it
- Plate the beef bites and potatoes spooned with the buttery juices. Garnish with chopped parsley for brightness.
- Pair with a crisp green salad (peppery arugula or a simple mixed greens with vinaigrette) to cut through the richness.
- Warm dinner rolls or crusty bread are great for sopping up the sauce.
- For a heartier meal, serve alongside roasted green beans or steamed broccoli.
- Make it a bowl: spoon the beef and potatoes over buttered egg noodles or rice for an easy one-bowl dinner.
Storage and reheating tips
- Fridge: Cool leftovers to room temperature no more than 2 hours after cooking, then store in an airtight container for 3–4 days.
- Freeze: Freeze in meal-sized portions for up to 2–3 months. Use freezer-safe containers or heavy-duty freezer bags.
- Reheat: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over low heat or in a covered skillet until piping hot. If using microwave, cover and reheat in short intervals, stirring occasionally. Reheat to at least 165°F (74°C) for food safety.
- Food safety: Do not leave this dish sitting at room temperature for extended periods. Always refrigerate or freeze promptly.
Pro chef tips
- Brown for extra flavor: For deeper color and richer flavor, sear the beef in a hot skillet for 2–3 minutes per side before adding to the slow cooker. This step is optional but boosts savory notes.
- Even potato size: If baby potatoes vary a lot in size, cut larger ones in half so they cook at the same rate as smaller ones.
- Butter placement: Slicing the butter helps it distribute and melt evenly. Dotting the butter on top ensures the meat self-bastes.
- Don’t overstuff the cooker: Leave space for steam to circulate. Overcrowding can lengthen cooking time and affect texture.
- Adjust seasoning after cooking: Slow cooking concentrates flavors; taste and add salt or a squeeze of lemon for brightness before serving.
Creative twists
- Add vegetables: Toss in carrots or pearl onions in the last 3–4 hours of cooking for added color and sweetness.
- Mushroom and thyme: Add 8 oz sliced mushrooms and 1 tsp dried thyme for an earthy twist.
- Red wine boost: Stir in 1/2 cup red wine or beef broth at the start for a deeper braise.
- Make it spice-forward: Add 1 tsp smoked paprika and a pinch of cayenne for a smoky kick.
- Swap proteins: Use cubed sirloin or boneless chuck roast if you prefer a different cut. For poultry lovers, try bone-in chicken thighs but reduce cook time to 4–6 hours on low.
Your questions answered
Q: How long does prep take?
A: About 10–15 minutes. This recipe is mostly hands-off after you layer and season.
Q: Can I use frozen beef?
A: It’s best to thaw beef before placing in the slow cooker. Starting from frozen can keep the meat in the temperature "danger zone" too long and affect texture.
Q: Can I cook this on HIGH?
A: Yes — cook 3–4 hours on HIGH, but check potatoes early to prevent overcooking. Low and slow (6–8 hours) gives the most tender results.
Q: Is this freezer-friendly?
A: Yes. Freeze cooled portions in airtight containers for 2–3 months. Thaw overnight in the fridge before reheating.
Q: How do I make it less salty?
A: Use unsalted butter and reduce or swap the seasoned salt for 1 tsp kosher salt, then season to taste after cooking.
Conclusion
If you want more takes on slow cooker garlic butter beef or similar one-pot comfort meals, check out this version from KJ and Company for another simple approach: Slow Cooker Garlic Butter Beef Bites – KJ and Company. For a retro-inspired variation with a slightly different seasoning profile, Retro Recipe Box has a useful write-up here: Slow Cooker Garlic Butter Steak Bites and Potatoes – Retro Recipe Box.
Enjoy the cozy flavors — and remember, the slow cooker does the heavy lifting so you can get on with life while dinner cooks.
Slow Cooker Garlic Butter Beef Bites & Potatoes
Ingredients
Method
- Pat the beef stew meat dry with paper towels to help seasonings stick.
- Place the beef in an even layer on the bottom of the slow cooker. Sprinkle onion powder, garlic powder, and seasoned salt over the meat. Gently toss or press seasonings into the meat.
- Place the baby yellow potatoes on the opposite side of the slow cooker from the beef, keeping them mostly intact.
- Scatter the sliced butter over both the meat and potatoes, then sprinkle the chopped fresh garlic evenly on top.
- Cover and cook on LOW for 6–8 hours until the beef is tender and potatoes are cooked through.
- Once done, stir gently to coat everything in the buttery juices, taste and adjust seasoning if needed, and serve right away.
