Description
Tender, buttery garlic beef bites slow-cooked with hearty Yukon gold potatoes for a comforting, family-friendly meal that is both simple and flavorful.
Ingredients
2 pounds beef stew meat, cut into 1 1/2-inch cubes
1 1/2 pounds baby Yukon gold potatoes, halved
6 tablespoons unsalted butter, melted
6 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat. Season beef with salt, pepper, paprika, Italian seasoning, and thyme.
Sear beef in batches for 2–3 minutes per side until browned. Transfer to slow cooker.
Add halved potatoes to the slow cooker.
In a bowl, whisk melted butter, minced garlic, beef broth, and Worcestershire sauce.
Pour mixture over beef and potatoes. Stir gently to coat.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours until beef is tender and potatoes are soft.
Garnish with chopped parsley before serving.
Notes
For thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes of cooking.
Red potatoes may be substituted for Yukon gold.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours