Slow Cooker Garlic Butter Beef Bites & Potatoes

I first made this slow cooker garlic butter beef bites and potatoes on a rainy weeknight when I wanted comfort food with almost no hands-on time. The result was tender, garlicky beef and soft baby potatoes bathed in a silky butter sauce — a dinner the whole family went back for seconds on. It’s one of those set-it-and-forget-it recipes that still tastes homemade because of a few simple technique choices (and good-quality beef).

Why you’ll love this dish

This recipe gives you succulent beef and creamy potatoes with minimal effort. It’s perfect for busy weeknights, potlucks, or a cozy Sunday supper. The slow cooker gently breaks down the beef so you get fork-tender bites without standing over the stove. The garlic-butter sauce is straightforward but deeply comforting — no need for a long list of spices.

“Simple ingredients, incredible comfort — every bite tasted like a home-cooked hug.” — a family favorite review

Reasons to try it:

• Hands-off cooking: Toss everything in and go.
• Budget-friendly: Uses stew meat or trimmed sirloin.
• Crowd-pleaser: Mild, buttery flavors appeal to picky eaters and adults alike.
• Versatile: Easy to adapt for low-carb, extra-veg, or spicier versions.

How this recipe comes together

Brief process overview so you know what to expect:

1. Season the beef and toss with halved baby potatoes in the slow cooker.
2. Whisk melted butter with fresh garlic and Worcestershire for the sauce.
3. Pour the garlic-butter over the beef and potatoes; slow-cook until tender.
4. Finish with fresh parsley and serve.

This sequence keeps preparation simple and guarantees evenly flavored meat and potatoes.

What you’ll need

• 2 lbs beef stew meat or sirloin, cubed (stew meat is economical and gets pull-apart tender; sirloin stays firmer and more steak-like)
• 1½ lbs baby potatoes, halved (red or Yukon gold work well)
• 4 tbsp unsalted butter, melted (use salted if that’s all you have; cut added salt slightly)
• 5 cloves garlic, finely minced (use 3 cloves for a milder garlic presence)
• 1 tbsp Worcestershire sauce (adds savory depth; soy sauce is an okay swap)
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 tsp onion powder
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish (optional)

Notes and substitutions:

• For a lower-fat option, replace half the butter with olive oil.
• Add carrots or pearl onions for more vegetables — they hold up well in the slow cooker.
• If you prefer a richer sauce, finish with 1–2 tbsp of cream after cooking, heated through.

Step-by-step instructions

1. Pat the beef cubes dry with paper towels. Season well with salt, pepper, onion powder, and dried thyme. Toss to coat evenly.
2. Place the seasoned beef in the bottom of the slow cooker. Scatter the halved baby potatoes over and around the beef.
3. In a small bowl, whisk melted butter with the minced garlic and Worcestershire sauce. Make sure the garlic is distributed so every bite gets flavor.
4. Pour the garlic-butter mixture over the beef and potatoes, gently tossing with a spoon to coat. Spread everything into an even layer.
5. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The beef should be fork-tender and the potatoes soft when done.
6. Taste and adjust salt and pepper. Stir gently to combine any sauce with the potatoes. Sprinkle with chopped fresh parsley before serving.

Ingredients

• 2 lbs beef stew meat or sirloin, cubed
• 1½ lbs baby potatoes, halved
• 4 tbsp unsalted butter, melted
• 5 cloves garlic, finely minced
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp onion powder
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

(See notes above for quick swaps and additions.)

Best ways to enjoy it

Pairing and plating ideas:

• Serve over buttered egg noodles or creamy mashed potatoes to soak up the sauce.
• For a lighter meal, present the beef and potatoes over steamed green beans or a bed of wilted spinach.
• Add a bright side salad (arugula with lemon vinaigrette) to cut through the richness.
• For an easy family-style presentation, spoon into a shallow serving dish and top with parsley and a lemon wedge for brightness.

Wine/beer pairing:

• A medium-bodied red like Merlot or a malty amber ale complements the beef without overpowering the buttery sauce.

Storage and reheating tips

• Refrigerate leftovers in an airtight container within 2 hours of cooking. Consume within 3–4 days.
• To reheat: warm gently on the stove over medium-low until steaming, or microwave in 30–45 second bursts. Reheat to 165°F (74°C) for food safety.
• To freeze: cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
• If sauce has separated after chilling, gently reheat and stir in 1 tbsp butter or a splash of stock to bring it back together.

Pro chef tips

• Brown or skip? Browning beef in a hot skillet first adds caramelized flavor, but it’s optional. If you’re short on time, the slow cooker will still deliver tender results.
• Garlic timing: Mince the garlic fine so the slow cooker infuses it into the butter. Whole cloves will be milder.
• Avoid overcooking potatoes: If you use larger potatoes, they can break down. Stick to baby potatoes or add larger ones halfway through the cook time.
• Thicken the sauce: For a thicker gravy, remove ½ cup of cooking liquid at the end and whisk with 1 tbsp cornstarch. Return to the slow cooker and cook on HIGH for 10–15 minutes until thickened.
• Layering flavor: Add a splash of beef stock or a soy sauce substitution if you want extra savory depth without overpowering the garlic-butter profile.

Creative twists

• Spicy garlic butter: Add ½–1 tsp red pepper flakes to the butter mixture.
• Herb-forward: Swap thyme for rosemary and add a bay leaf for an aromatic lift.
• Low-carb: Replace potatoes with cauliflower florets; add them in the last 2 hours on LOW.
• Mediterranean: Stir in 1 tbsp tomato paste and finish with chopped olives and fresh oregano.
• One-pot mash: After cooking, remove meat, mash the potatoes with a bit of reserved sauce and butter, then nest the beef back into the mash for a rustic casserole feel.

Helpful answers

Q: Can I use frozen beef or frozen potatoes?
A: It’s best to thaw beef before slow-cooking. Frozen meat can lower the cooker’s temperature too long and may enter an unsafe zone. Potatoes from frozen are okay only if they’re just par-cooked; otherwise they may become mushy.

Q: Do I need to brown the beef first?
A: No, browning is optional. Searing adds flavor and color, but the slow cooker will still produce tender, delicious beef. If you have an extra 5–10 minutes, sear batches of the beef in a hot pan for best flavor.

Q: How do I thicken the sauce if it’s too thin?
A: Mix 1 tbsp cornstarch with 1–2 tbsp cold water. Stir into ½ cup of the hot liquid removed from the cooker, then return and cook HIGH for 10–15 minutes. Alternatively, mash some potatoes into the sauce to naturally thicken it.

Q: Can I make this ahead for meal prep?
A: Yes. Cook as directed, cool, and refrigerate. Reheat portions as needed. The flavor often improves after a day as the garlic and butter meld with the beef.

Q: Is this suitable for a slow cooker liner?
A: Liners work and make cleanup easier. Ensure the liner is rated for your cook time and temperature.

Conclusion

If you enjoyed this garlic-butter slow cooker supper and want a similar take with slight differences, check out this vintage-style version at Slow Cooker Garlic Butter Steak Bites and Potatoes – Retro Recipe Box for inspiration. For another home-cook-tested approach, compare notes with the original at Slow Cooker Garlic Butter Beef Bites – KJ and Company.

Slow Cooker Garlic Butter Beef Bites and Potatoes

A comforting dish featuring tender garlic beef and soft baby potatoes in a rich butter sauce, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs beef stew meat or sirloin, cubed Stew meat is economical and tender; sirloin stays firmer.
• 1.5 lbs baby potatoes, halved Red or Yukon gold work well.

Garlic Butter Sauce

• 4 tbsp unsalted butter, melted Use salted if that’s all you have; cut added salt slightly.
• 5 cloves garlic, finely minced Use 3 cloves for a milder garlic presence.
• 1 tbsp Worcestershire sauce Adds savory depth; soy sauce is an okay swap.
• 1 tsp dried thyme Or 1 tbsp fresh thyme leaves.
• 1 tsp onion powder
• to taste Salt and freshly ground black pepper

Garnish

• to taste Fresh parsley, for garnish (optional)

Method

 

Preparation

1. Pat the beef cubes dry with paper towels. Season well with salt, pepper, onion powder, and dried thyme. Toss to coat evenly.
2. Place the seasoned beef in the bottom of the slow cooker. Scatter the halved baby potatoes over and around the beef.
3. In a small bowl, whisk melted butter with the minced garlic and Worcestershire sauce. Ensure the garlic is distributed.
4. Pour the garlic-butter mixture over the beef and potatoes, gently tossing to coat. Spread everything into an even layer.

Cooking

1. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the beef is fork-tender and the potatoes are soft.
2. Taste and adjust salt and pepper. Stir gently to combine any sauce with the potatoes. Sprinkle with chopped fresh parsley before serving.

Notes

For a lower-fat option, replace half the butter with olive oil. Add carrots or pearl onions for more vegetables that hold up well in the slow cooker. For a thicker gravy, whisk cornstarch with liquid and return it to the cooker.