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Slow Cooker Garlic Butter Beef Bites With Potatoes

Slow Cooker Garlic Butter Beef Bites with Potatoes are set-and-forget comfort food with tender, cube-cut beef and baby potatoes simmered in a garlicky butter sauce. Cook low until the meat is fall-apart tender, then gently stir so everything glistens and coats evenly.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef bites base
  • 2 lb beef sirloin or chuck Cut into 1.5-inch cubes.
  • 1.5 lb baby potatoes Halved.
  • 6 garlic Minced.
  • 0.5 cup unsalted butter Cubed.
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 fresh parsley For serving.
  • 2 tbsp parmesan For serving.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the beef cubes with salt, pepper, garlic powder, onion powder, and smoked paprika so all sides are evenly coated.
  2. Place the baby potatoes in the bottom of the Crockpot, then nestle the seasoned beef on top in a single layer as much as possible.
  3. Scatter the minced garlic and cubed butter over the potatoes and beef so it begins melting during the cook.
  4. Pour the beef broth and Worcestershire around the sides of the Crockpot, then sprinkle Italian seasoning over the top for even flavor.
Slow cook
  1. Cook on Low for 6-8 hours (or High for 3-4 hours) until the beef is tender and breaks easily when pressed.
  2. Stir gently to coat everything in the garlic butter sauce so the potatoes shine and the sauce clings lightly to the beef.
Serve
  1. Serve hot with fresh parsley and a sprinkle of parmesan for a fresh, salty finish.

Notes

Pro tip: Avoid aggressive stirring during the long cook—gently fold at the end so the baby potatoes stay intact. Refrigerate leftovers in a sealed container for up to 4 days; reheat in a covered dish until warmed through. Freezing is okay for up to 2 months, though potatoes may soften further. For a lighter option, use a reduced-fat butter substitute and low-sodium beef broth (taste may need extra salt at serving).