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Slow Cooker Garlic Butter Beef Bites with Potatoes

Slow cooker garlic butter beef bites with potatoes—tender beef and fork-tender baby Yukon Golds simmer together in a savory garlic-broth sauce. Finished with melted butter for a glossy, clingy coating in every bite.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Layer and season
  1. Add the halved baby Yukon Gold potatoes to the bottom of the slow cooker in an even layer.
  2. Place the beef pieces on top of the potatoes so they sit mostly above the liquid.
  3. Whisk together the beef broth, soy sauce, Worcestershire sauce, garlic, onion powder, Italian seasoning, smoked paprika, salt, and black pepper, then pour the mixture over the beef and potatoes.
  4. Set 4 tablespoons of butter in thin slices on top of the mixture.
Slow-cook until tender
  1. Cook on low for 5–6 hours, until the beef is tender and the potatoes are fork-tender, keeping the lid closed.
Finish with garlic butter gloss
  1. Stir in the remaining 2 tablespoons of butter until melted and the sauce looks glossy.
  2. Serve straight from the slow cooker, garnished with fresh parsley.

Notes

For the most even texture, avoid stirring during the first 4 hours—leave the lid on so the potatoes soften without breaking. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because potatoes can turn mealy after thawing. For a lower-sodium option, use reduced-sodium soy sauce and Worcestershire, keeping the rest the same.