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Slow Cooker Garlic Butter Beef Bites with Potatoes

Slow Cooker Garlic Butter Beef Bites with Potatoes are hands-off and tender, with fork-tender baby Yukon Golds simmering in a savory garlic-butter sauce. Beef stew meat turns melt-in-your-mouth while the sauce turns glossy after the final butter stir.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Beef and potatoes
  • 2 lb beef stew meat or sirloin Cut into 1.5-inch pieces
  • 1.5 lb baby Yukon Gold potatoes Halved
  • 6 tbsp butter Divided
  • 6 clove garlic Minced
  • 0.75 cup beef broth
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 fresh parsley For garnish

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the halved baby Yukon Gold potatoes in the bottom of the slow cooker.
  2. Add the beef pieces on top of the potatoes.
Build the garlic butter sauce
  1. Whisk together the beef broth, soy sauce, Worcestershire sauce, garlic, onion powder, Italian seasoning, smoked paprika, salt, and black pepper until evenly combined, then pour over the beef and potatoes.
  2. Place 4 tablespoons of butter in thin slices on top of the mixture.
Slow cook until tender
  1. Cook on LOW for 5–6 hours until the beef is tender and the potatoes are fork-tender.
  2. Cook on HIGH for 3 hours until the beef is tender and the potatoes are fork-tender.
Finish and serve
  1. Stir in the remaining 2 tablespoons of butter until melted and the sauce looks glossy.
  2. Serve directly from the slow cooker, garnished with fresh parsley.

Notes

Pro tip: cut the beef into consistent 1.5-inch pieces so they tenderize evenly alongside the potatoes. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently on the stovetop or microwave until hot. Freezing is yes—freeze up to 2 months, then thaw overnight and reheat thoroughly. For a lower-sodium option, use low-sodium soy sauce and Worcestershire.