Description
Tender slow-cooked beef bathed in garlic-butter sauce alongside fluffy baby potatoes.
Ingredients
- 1.5 pounds beef stew meat, trimmed and cut into bite-sized cubes
- 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
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
- 1 tablespoon olive oil
Instructions
- Trim and cube the stew meat into even bite-sized pieces. Pat the cubes dry with paper towels.
- (Optional) Halve the baby potatoes and parboil in salted water for 4–6 minutes. Drain well.
- Heat the olive oil in a skillet over medium-high heat. Sear the beef cubes until browned on all sides, 2–3 minutes per side. Transfer browned beef to the slow cooker.
- Whisk melted butter with minced garlic, onion powder, smoked paprika, thyme, crushed rosemary, salt, and black pepper. Adjust seasoning to taste.
- Place the potatoes in the bottom of the slow cooker in an even layer. Top with seared beef and pour the garlic-butter mixture over the meat and potatoes. Add beef broth around the edges.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the beef is tender and potatoes are cooked through.
- Let rest for 10 minutes before serving to thicken the sauce.
Notes
For a brighter finish, stir in a squeeze of lemon or a splash of red wine at the end. For lower fat, swap half the butter for broth.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American