Slow Cooker Garlic Butter Beef with Potatoes
Tender beef and golden potatoes slow-cooked in a rich garlic butter broth. A simple, satisfying dinner that practically makes itself.
Equipment
- Slow cooker
- Skillet
Ingredients
- 2 lbs beef chuck or stew meat, cut into 2-inch pieces
- 1.5 lbs baby potatoes, halved
- 4 tbsp unsalted butter, sliced
- 6 cloves garlic, minced
- 1.5 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- salt and black pepper to taste
- fresh parsley for serving
Instructions
- Season the beef pieces with salt, pepper, and smoked paprika.
- Sear the beef in a hot skillet with a splash of oil, working in batches, until browned on all sides, about 2-3 minutes per side.
- Transfer the seared beef to the slow cooker.
- Add the halved potatoes around and over the beef.
- Whisk together the beef broth, Worcestershire sauce, garlic, onion powder, and thyme. Pour over the beef and potatoes.
- Place butter slices on top.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Stir gently before serving and garnish with fresh parsley.
Notes
- Searing the beef before slow cooking adds depth of flavor - don't skip it if you have time.
- Yukon Gold potatoes hold their shape better than russets during long cooking.
- To thicken the sauce, stir in 1 tbsp cornstarch mixed with 2 tbsp cold water at the end and let sit on warm for 10-15 minutes.
- Leftovers keep in the fridge for up to 4 days and taste even better the next day.