Classic Garlic Butter Beef Bites Recipe With Potatos

I love dinners that come together with little fuss. Garlic Butter Beef Bites with Potatoes are one of those meals you can set and forget, then come back to something warm and homey. I used my slow cooker for this version, and it made dinner easy on a busy night. If you like slow-cooker dinners, you might also enjoy the crockpot take on a similar recipe I tested a while back: a crockpot garlic butter beef bites and potatoes recipe.

Short and honest: this dish tastes like effort, even when it didn’t take much. The beef gets tender. The potatoes soak up that buttery garlic. Dinner wins.

Why make this

This one checks a lot of boxes. It uses basic, cheap ingredients. It fills the house with a good smell. And it feels like comfort food without a lot of babysitting. Most days, that’s all I ask.

It’s also forgiving. You can brown the meat quickly and let the slow cooker finish the job. Easy swaps work, too. So if you want a different throw-and-go version, try the simple slow-cooker variations I use sometimes: a slower, hands-off version. (Yes, this part matters.)

How to make it

The idea is simple. Brown the beef to lock in flavor. Toss potatoes in the bottom of the slow cooker. Whisk butter and spices into a garlicky sauce. Put everything together, add a little beef broth, and let the cooker do the rest.

It’s mostly wait time. So you can clean up, set the table, or start a side salad. I often let it rest about ten minutes after cooking — it helps the juices settle. If you’ve ever rushed this step, you know.

Ingredients

• 1.5 pounds Beef stew meat (Cut into bite-sized pieces.)
• 1 pound Baby potatoes (Halved for even cooking.)
• 4 tablespoons Unsalted butter (Melted for the garlic butter sauce.)
• 3 cloves Garlic (Minced for flavor.)
• 1 teaspoon Onion powder (Adds depth to the flavor.)
• 1 teaspoon Smoked paprika (For a smoky flavor.)
• 0.5 teaspoon Dried thyme (Enhances the aroma.)
• 0.5 teaspoon Dried rosemary (Adds a fragrant touch.)
• 0.5 teaspoon Salt (Or to taste.)
• 0.25 teaspoon Black pepper (For seasoning.)
• 0.25 cup Beef broth (To keep the dish moist.)
• 1 tablespoon Olive oil (For searing the beef.)

Directions

1. Gather all ingredients and cut the beef into bite-sized pieces and halve the baby potatoes.
2. Optional: Parboil the baby potatoes for a few minutes to soften them slightly.
3. Heat olive oil in a skillet over medium-high heat and sear the beef bites until browned on all sides.
4. In a small bowl, combine melted butter, minced garlic, onion powder, smoked paprika, thyme, rosemary, salt, and black pepper to create the garlic butter sauce.
5. In the slow cooker, place the halved baby potatoes and seared beef. Pour the garlic butter sauce over the top and add beef broth.
6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is fork-tender.
7. Let the dish rest for about 10 minutes before serving.

Those directions keep things simple. No need to overthink. I like to brown the beef well — it adds a lot. But don’t skip the slow cooker time. It makes the meat fall-apart tender.

How to serve it

Serve straight from the slow cooker onto plates. Spoon a little of the juices over the meat and potatoes. A green vegetable on the side brightens the plate — steamed green beans, a simple salad, or roasted broccoli all work.

Bread helps, too. Dip it into the garlicky butter. I won’t judge if you eat it right from the cooker. Honestly, I do that sometimes.

How to store leftovers

Cool the leftovers to room temperature, then put them in an airtight container. They keep in the fridge for 3–4 days. Reheat gently on the stove over low heat so the beef doesn’t dry out. Add a splash of beef broth if it seems tight.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. The potatoes change texture a bit after freezing, but they still taste good.

Tips to make it

• Don’t crowd the pan when searing. Brown in batches if needed. You want color. That adds flavor.
• Parboiling the potatoes cuts the risk they’ll still be hard at serving time. I sometimes skip this step, though. It works either way.
• Use room-temperature butter when you melt it. It mixes more smoothly with the garlic and spices.
• Taste before you serve. You might want a pinch more salt, depending on your broth.
• If you prefer a thicker sauce, lift the lid toward the end and cook on high for 20–30 minutes, or stir in a slurry of cornstarch and cold water and warm until it thickens.

I also like to switch things up now and then. For a poultry night, I use a similar approach: a garlic-parmesan crockpot chicken and potatoes recipe. It’s different, but the same cozy idea. (I learned this the hard way by making everything too complicated.)

Simple variations

• Mushrooms: Add sliced mushrooms with the beef for earthiness.
• Veg swap: Use baby carrots or pearl onions alongside the potatoes. They cook well in the slow cooker.
• Heat: Add a pinch of cayenne or a dash of hot sauce to the garlic butter for a little kick.
• Wine: Swap half the beef broth for red wine for more depth. Cook a bit longer on low.

These are small changes. They won’t break the recipe. Try one at a time so you know what you like.

FAQs

Q: Can I use a different cut of beef?
A: Yes. Chuck roast cut into cubes works well. Avoid lean cuts that dry out — you want something with a bit of fat so it stays tender.

Q: Do I have to sear the beef first?
A: No, but searing adds a lot of flavor. If you skip it, the dish still cooks, but it won’t have the same browned taste. Sometimes I skip it when I’m in a hurry.

Q: Can I cook this on high for less time?
A: Yes. Use the 3–4 hour range on high. Check at the lower end; slow cookers vary.

Q: What if my potatoes get mushy?
A: That usually means they cooked too long or you chose old, starchy potatoes. Parboil them less next time or place them on top of the beef instead of underneath.

Q: Can I use beef stock instead of broth?
A: Absolutely. Beef stock or a good-quality broth both work. Just watch the salt level and adjust.

Q: Is there a stovetop method?
A: You can simmer everything in a heavy pot, but you’ll need to keep an eye on it and add liquid as needed. The slow cooker is the easiest way to get fork-tender meat without fuss.

Conclusion

If you want a stovetop or oven version to compare, check the related stovetop recipe for a slightly different take at The Country Cook. It’s fun to see how small changes give a different result.

I hope this makes dinner feel easier tonight. Put it in the slow cooker, go do your thing, and come back to something good.

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