Crockpot Garlic Butter Beef Bites with Potatoes
This Crockpot Garlic Butter Beef Bites with Potatoes recipe is an incredibly delicious and easy way to create a flavor-packed, melt-in-your-mouth dinner that practically cooks itself. Tender beef and perfectly cooked potatoes swim in a luscious garlic butter sauce for a comforting and satisfying meal.
Equipment
- Crockpot (6-quart or larger)
- Large skillet
- Small saucepan
- Small bowl
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
- Spatula or spoon
Ingredients
- 2 lbs Beef Chuck, cut into 1-inch cubes
- 2 lbs Yukon Gold Potatoes, peeled and cut into 1-inch cubes
- 1 large Onion, chopped
- 8 cloves Garlic, minced
- ¼ cup Olive Oil
- 1 tbsp Italian Seasoning
- 1 tsp Paprika
- ½ tsp Salt
- ¼ tsp Black Pepper
- ½ cup Butter, unsalted
- ¼ cup Beef Broth
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Cornstarch
- 2 tbsp Cold Water
Instructions
- In a large skillet, heat olive oil over medium-high heat. Working in batches, sear the beef cubes on all sides until nicely browned. Set aside.
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add half of the minced garlic (4 cloves) and cook for another minute until fragrant.
- In your crockpot, combine the browned beef, cooked onion and garlic, and cubed potatoes.
- Sprinkle with Italian seasoning, paprika, salt, and pepper. Toss everything together to coat evenly.
- In a small saucepan, melt the butter over medium heat. Add the remaining minced garlic (4 cloves) and cook for about 1 minute until fragrant.
- Pour in the beef broth and bring to a simmer.
- In a small bowl, whisk together the cornstarch and cold water. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly, until the sauce thickens to your desired consistency.
- Pour the garlic butter sauce over the beef and potatoes in the crockpot.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is fork-tender and the potatoes are cooked through.
- Once cooked, stir in the fresh parsley. Taste and adjust seasonings as needed.
- Serve hot and enjoy!
Notes
For best results, use well-marbled beef chuck. Browning the beef before adding it to the crockpot is crucial for developing rich flavor. Yukon Gold potatoes are recommended because they hold their shape well during slow cooking. To prevent mushy potatoes, cut them into relatively large, even-sized cubes and avoid overcooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. For a spicier dish, add a pinch of red pepper flakes to the garlic butter sauce.