Description
Tender seared beef and buttery roasted baby potatoes slow-cooked in a garlicky pan sauce, perfect for busy weeknights.
Ingredients
- 1.5 pounds beef stew meat, trimmed and cut into bite-sized pieces
- 1 pound baby potatoes, halved
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
- 1 tablespoon olive oil (for searing)
Instructions
- Trim any excess fat from the stew meat and cut into bite-sized pieces. Halve the baby potatoes; if you prefer a creamier potato center, parboil them for 4–6 minutes, then drain.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sear beef pieces in batches for 1–2 minutes per side. Transfer seared beef to a plate.
- In a medium bowl, whisk together melted butter, minced garlic, onion powder, smoked paprika, dried thyme, crushed rosemary, salt, and pepper.
- In the slow cooker, spread the potatoes in an even layer. Add the seared beef on top, then pour the garlic-butter mixture over everything. Add beef broth around the edges.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until beef is tender and potatoes are cooked through. Let rest for 10 minutes before serving.
Notes
For a dairy-free version, use olive oil or dairy-free butter instead of unsalted butter. If you don’t have baby potatoes, try small Yukon Golds or quartered red potatoes.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American