Slow Cooker Garlic Butter Beef Bites & Potatoes
I first tried this slow cooker garlic-butter beef bites and potatoes on a rainy Sunday and it immediately became one of those “set it and forget it” dinners I make when life is busy. Tender cubes of beef soaked in fragrant garlic butter, with baby potatoes that melt in your mouth — it’s simple comfort food that still feels special. If you want a hearty weeknight meal with minimal hands-on time, this is it. For a slightly different take or printable version, see this recipe page. (Slow Cooker Garlic Butter Beef Bites & Potatoes)
Why you’ll love this dish
This recipe hits the trifecta: minimal prep, budget-friendly ingredients, and a comforting, restaurant-like flavor. The slow cooker lets tougher beef cuts become silky tender without constant attention, and the garlic-butter base gives richness that coats both meat and potatoes. It’s great for busy weeknights, colder months, or any time you want a hands-off family meal.
“I came home to the house smelling like garlic butter and found perfectly tender beef and potatoes—exactly the kind of comfort food I wanted.” — a satisfied home cook
How this recipe comes together
Before you start, here’s a quick overview so you know what to expect:
- Trim and cube stew beef, halve the baby potatoes, and mince a head of garlic.
- Melt butter on the stovetop and stir in salt, pepper, thyme, and rosemary to build the flavor base.
- Layer beef, garlic, and potatoes in the slow cooker, pour the seasoned butter over them, and add beef broth.
- Cook low for 6–8 hours (or high for about 4) until beef is fork-tender and potatoes are cooked through.
This flow means only a bit of prep and one pot cooking for cleanup.
What you’ll need
- 2 pounds beef stew meat, cut into bite-sized pieces (chuck works well)
- 1/2 cup unsalted butter
- 1 head garlic, minced (about 6–8 cloves)
- 2 pounds baby potatoes, halved
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup beef broth
Notes and substitutions:
- Swap butter for olive oil for a lighter finish, though the buttery richness is key to the original flavor.
- If you prefer fresh herbs, use 1 tablespoon chopped fresh thyme and 1 tablespoon chopped fresh rosemary instead of dried.
- For a low-sodium option, use low-sodium beef broth and reduce added salt. See a slightly different ingredient list and tips here: alternative recipe notes.
Directions to follow
- Pat the beef pieces dry and place them into the slow cooker. Add the minced garlic and the halved baby potatoes on top.
- In a small saucepan over low heat, melt the butter. Stir in the salt, black pepper, dried thyme, and dried rosemary until fragrant—about 1–2 minutes.
- Pour the seasoned melted butter evenly over the beef and potatoes in the slow cooker.
- Pour the beef broth into the slow cooker so it comes about halfway up the ingredients (the butter will mingle with it during cooking).
- Cover and cook on low for 6–8 hours, or on high for about 4 hours. The beef should be fork-tender and the potatoes cooked through.
- Taste and adjust seasoning before serving. Serve warm and enjoy.
Best ways to enjoy it
- Plate the beef bites and potatoes over mashed cauliflower or buttered egg noodles for a hearty bowl.
- Add a bright side: a simple arugula salad with lemon vinaigrette cuts through the richness.
- For family-style serving, keep a small bowl of chopped parsley, grated Parmesan, or red pepper flakes available for guests to sprinkle on top.
- Pair with a medium-bodied red wine (Merlot or Malbec) or a malty amber beer.
How to store & freeze
- Refrigeration: Cool leftovers to room temperature and store in airtight containers within 2 hours. Keep for up to 4 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave to an internal temperature of 165°F (74°C). Add a splash of beef broth if the sauce has thickened.
- Freezing: For longer storage, freeze in portioned airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Food safety tip: Never leave cooked beef out at room temperature for more than 2 hours to avoid bacterial growth.
Pro chef tips
- Brown or skip browning? Browning stew meat in a hot skillet before adding to the slow cooker adds caramelized flavor but isn’t necessary if you’re short on time. Either approach works.
- Garlic intensity: Using a full head of garlic gives deep flavor; if you prefer milder garlic, reduce to 3–4 cloves. Roasting the head of garlic beforehand will add sweet, mellow notes.
- Even cooking: Cut beef and potatoes to similar bite-sized dimensions so everything finishes at the same time.
- Sauce consistency: If the cooking liquid is too thin at the end, remove the lid and cook on high for 15–20 minutes to reduce, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
For extra ideas and shortcuts, check out this page with helpful hints: more tips and variations.
Creative twists
- Mushroom & onion boost: Add sliced mushrooms and a halved onion for an umami lift.
- Asian-inspired: Swap rosemary/thyme for 1 tsp five-spice and 2 tbsp soy sauce; finish with sliced scallions.
- Keto-friendly: Replace potatoes with cauliflower florets to cut carbs.
- Spicy butter: Stir in 1/2 tsp smoked paprika and a pinch of cayenne to the butter for warmth.
- Make it a one-pot oven dish: If short on time and favor a crust, finish in a 400°F oven for 10–15 minutes to brown the tops.
Common questions
Q: Can I use a different cut of beef?
A: Yes. Chuck roast or stew meat are ideal because they become tender during long, slow cooking. Lean cuts like sirloin may become dry if overcooked, so reduce time if using them.
Q: Do I need to brown the beef first?
A: No, it’s optional. Browning adds flavor but isn’t required for tenderness. If you brown, deglaze the pan with a splash of beef broth and add those juices to the slow cooker.
Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function to melt butter and briefly cook garlic, then add beef, potatoes, and broth. Cook on high pressure for about 30–35 minutes with a natural release for best tenderness.
Q: How can I thicken the sauce?
A: Make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir in at the end, then cook uncovered on high for 10–15 minutes to thicken.
Q: Is this suitable for meal prep?
A: Absolutely. Portion into containers and refrigerate for easy reheats during the week.
Conclusion
If you want a fuss-free, deeply flavorful comfort meal, this slow-cooker garlic butter beef bites and potatoes is a winner. For another variation and a printable how-to, see the original inspiration at Slow Cooker Garlic Butter Beef Bites – KJ and Company. For a nostalgic take with slightly different proportions and serving ideas, check out Slow Cooker Garlic Butter Steak Bites and Potatoes – Retro Recipe.
Slow Cooker Garlic Butter Beef Bites and Potatoes
Ingredients
Method
- Pat the beef pieces dry and place them into the slow cooker.
- Add the minced garlic and the halved baby potatoes on top.
- In a small saucepan over low heat, melt the butter.
- Stir in the salt, black pepper, dried thyme, and dried rosemary until fragrant—about 1–2 minutes.
- Pour the seasoned melted butter evenly over the beef and potatoes in the slow cooker.
- Pour the beef broth into the slow cooker so it comes about halfway up the ingredients.
- Cover and cook on low for 6–8 hours, or on high for about 4 hours.
- The beef should be fork-tender and the potatoes cooked through.
- Taste and adjust seasoning before serving. Serve warm and enjoy.
