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Slow Cooker Garlic Butter Beef Bites with Potatoes

Slow Cooker garlic butter beef bites with potatoes cook on low until the beef is tender and the baby Yukon gold potatoes turn fork-tender. The garlic-butter sauce gets glossy after a final butter stir for a rich, savory finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

beef stew meat or sirloin
  • 2 lb beef stew meat or sirloin Cut into 1.5-inch pieces.
baby Yukon Gold potatoes
  • 1.5 lb baby Yukon Gold potatoes Halved.
butter
  • 6 tbsp butter Divided: 4 tbsp on top, 2 tbsp stirred in at the end.
garlic
  • 6 cloves garlic Minced.
beef broth
  • 0.75 cup beef broth
soy sauce
  • 2 tbsp soy sauce
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
onion powder
  • 1 tsp onion powder
Italian seasoning
  • 1 tsp Italian seasoning
smoked paprika
  • 0.5 tsp smoked paprika
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
fresh parsley
  • 1 fresh parsley For garnish.

Equipment

  • 1 slow cooker

Method
 

Layer and season
  1. Place halved baby Yukon gold potatoes in the bottom of the slow cooker.
  2. Add beef pieces on top of the potatoes.
  3. Whisk together beef broth, soy sauce, Worcestershire sauce, minced garlic, onion powder, Italian seasoning, smoked paprika, salt, and black pepper, then pour the mixture over the beef and potatoes.
  4. Place 4 tablespoons of butter (sliced) on top of the mixture.
Slow cook
  1. Cook on low for 5–6 hours (or high for about 3 hours) until the beef is tender and potatoes are fork-tender.
Finish and serve
  1. Stir in the remaining 2 tablespoons of butter until melted for a glossy sauce.
  2. Serve directly from the slow cooker, garnished with fresh parsley.

Notes

For the best texture, avoid stirring during the first hours so the potatoes don’t break down. Store leftovers in a sealed container in the fridge up to 3 days; reheat gently in the microwave or on the stovetop with a splash of broth as needed. Freezing is not recommended because potatoes can turn mealy after thawing. For a dairy-free option, replace butter with a 1:1 plant butter and finish with it off-heat to maintain a glossy sauce.