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Slow Cooker Garlic Butter Beef Bites

Slow Cooker Garlic Butter Beef Bites Potatoes

Tender beef bites and soft baby potatoes are slow-cooked to perfection in a rich, savory garlic butter sauce. This is an easy and comforting one-pot meal ideal for a hearty dinner.
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Prep Time 20 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 675
Ingredients Method Notes

Ingredients
  

  • 1.2 kg beef chuck or braising steak cut into 2.5cm (1-inch) cubes
  • 2 tbsp olive oil
  • 1 kg baby potatoes halved or quartered if large
  • 120 g unsalted butter melted
  • 8-10 cloves garlic minced
  • 500 ml beef broth low-sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 2 tbsp cornflour mixed with 3 tbsp cold water for thickening
  • Fresh parsley chopped, for garnish

Method
 

  1. Sear the Beef: Pat the beef cubes dry with paper towels and season them generously with salt and pepper. Heat the olive oil in a large frying pan or skillet over a medium-high heat. Working in batches to avoid overcrowding the pan, sear the beef cubes for 2-3 minutes per side, until they are nicely browned all over. Transfer the seared beef to your slow cooker. What works best for me is using tongs to turn each piece, ensuring a great crust develops.
  2. Prepare the Potatoes: Add the halved baby potatoes to the slow cooker, arranging them around and amongst the beef cubes.
  3. Make the Garlic Butter Sauce: In a medium bowl, whisk together the melted butter, minced garlic, beef broth, Worcestershire sauce, dried parsley, and dried thyme. Pour this mixture evenly over the beef and potatoes in the slow cooker.
  4. Slow Cook: Secure the lid on the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours. The beef should be very tender and the potatoes soft when pierced with a fork.
  5. Thicken the Sauce: About 30 minutes before you plan to serve, create the cornflour slurry. In a small bowl, whisk the cornflour and cold water together until smooth. Pour this slurry into the slow cooker and stir gently to combine.
  6. Final Cook: Replace the lid and cook on HIGH for another 20-30 minutes, or until the sauce has thickened to a gravy-like consistency that beautifully coats the beef and potatoes.
  7. Serve: Taste the sauce and adjust seasoning with more salt and pepper if needed. Garnish generously with fresh, chopped parsley before serving.

Notes

This dish is a complete meal on its own, but also pairs well with steamed green beans or a simple side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.