Slow Cooker Garlic Butter Beef Bites with Potatoes
Thawed chuck cubes and small potato pieces cooked slowly with divided butter, garlic, herbs, broth, and Worcestershire; four main portions.
Ingredients
Beef and potatoes
- 2 pounds chuck stew meat Thawed, cut into roughly 1-inch cubes
- 1 pound baby potatoes Halved or quartered to 1 inch or smaller
- 4 tablespoons unsalted butter Divide 2 tablespoons skillet and 2 cooker
- 6 cloves garlic Minced
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and black pepper
- 2 tablespoons olive oil For browning
- 2 tablespoons chopped parsley Optional garnish
Instructions
- Put small potato pieces into the slow cooker. Season thawed beef cubes and sear in oil in skillet batches for 2–3 minutes per broad side. Add browned meat to the cooker.
- Reduce skillet heat and melt 2 tablespoons butter. Stir garlic about 30–60 seconds, then add broth, Worcestershire, and herbs, loosening golden pan residue. Pour over the beef and potatoes.
- Add the other 2 tablespoons butter. Cover and cook LOW 6–8 hours or HIGH about 4–5 hours, checking near the shorter end.
- Continue until beef is fork-tender, potatoes are tender throughout, and beef is at least 145°F. Rest 5 minutes before serving four portions with optional parsley.
Notes
Thawed chuck cubes, roughly 1 inch; small potatoes placed low. Butter split 2 tablespoons skillet and 2 cooker. Fork tenderness plus safe temperature decide doneness.8 h 45 estimate allows maximum LOW cooking, skillet work, prep, and 5-minute rest.