You Ever Try Tossing Dinner in the Crockpot and Calling It a Win?
Okay, listen. This crockpot garlic butter beef bites with potatoes thing is basically my go-to for those evenings where my ambitions are just out of reach (I mean, sure, I fantasize I’ll whip up ratatouille, but then I see my pile of laundry and reality wins). Last fall, my cousin turned up on my doorstep with a “care package” of random groceries; we threw this together with some improvisations, and honestly it’s been a cozy classic ever since. If you’re after maximum flavor for minimum fuss, well, this is your ticket, my friend. Oh—confession: I sometimes add extra butter just so the house smells better for hours. No shame in that game.
Why My Crew Keeps Asking for This
I make this when it’s chilly out, and all I want to do is cocoon under a weighted blanket. My family goes crazy for it because A) you don’t have to stand over the stove, B) everything gets this velvety, garlicky bath, and C) toddler approval is almost guaranteed (I say almost, because let’s face it, toddlers). If I’m honest, I used to stress about the beef getting a little tough—that was until I figured out the trick: just don’t peek! Oh, and leftover sauce on bread? Game-changer. Just saying.
Alright, What You Actually Need (Plus My Swaps)
- 2 lbs beef stew meat, cut into bite-size pieces (sometimes I use chuck roast, but supermarket ‘beef tips’ work in a pinch—my aunt swears by them, but the cut barely matters)
- 1.5 lbs baby potatoes, halved (Red potatoes hold up nice, but I sometimes grab Yukon Gold if they’re on sale)
- 1/2 cup (1 stick) unsalted butter (Salted is fine too—just adjust later)
- 6 cloves garlic, minced (truthfully, I don’t always count! Sometimes it’s 8, who’s counting?)
- 1 teaspoon Italian seasoning (or mix some oregano, thyme, and basil—you know, whatever’s rattling around)
- 1 teaspoon smoked paprika (adds a bit of cozy; regular paprika is fine)
- Salt and freshly ground pepper, to taste
- 1 tablespoon Worcestershire sauce (I’ve skipped this in a pinch—still pretty tasty)
- Fresh parsley or chives for garnish (or skip if you’re feeling lazy)
How I Throw This Together (and Admit My Shortcuts)
- Brown the Beef (Optional, But…)
In theory, brown your beef in a skillet with a smidge of oil for flavor, about 2-3 minutes a side. Honestly, if I’m rushing, I skip this. The crockpot forgives a lot. - Layer and Season:
Dump beef and potatoes into your slow cooker. Add garlic, Italian seasoning, smoked paprika, salt, pepper, and Worcestershire. Give it a quick shimmy, or stir if you’re feeling industrious (sometimes I just use my hands). - Butter Bath:
Slice or cube that stick of butter, toss it over everything. That’s the magic right there. Don’t skimp. Or do, your call. - Cook Low and Slow:
Cover and cook on LOW for 6-7 hours, or HIGH for about 3.5-4 hours. Messy note: It looks kinda weird at hour two, don’t panic, it’s supposed to. This is the point where I usually sneak a potato to see if it’s close—don’t tell my kids. - Garnish and Dig In:
Taste for seasoning; add a bit more salt if you want. Sprinkle with fresh herbs before serving… or don’t. Who am I to judge?
Stuff I’ve Learned (Sometimes the Hard Way)
- The potatoes really need to be on the bottom, otherwise they stay weirdly undercooked (learned that the hard way—crunchy spuds, not a vibe)
- Butter is forgiving. If you have to use a little less, just splash a little broth in before cooking—it helps
- Don’t use old garlic. Just trust me—bitter garlic ruins the whole thing
Variations I’ve Actually Tried (Even If One Flopped)
- Toss in a handful of baby carrots for a sweet vibe—my mom weirdly loved those in here
- Once swapped in sweet potatoes, thinking I was clever; didn’t love it, honestly a bit mushy
- For a tiny kick, I’ve added a pinch of chili flakes—worth it, in my opinion
- Mushrooms sometimes sneak into the mix if they’re going wrinkly in the fridge
Bare Bones Equipment (And What If You Don’t Have It…)
- Slow cooker (any size from 4-6 quarts is solid, but I once wedged everything into a 3.5 qt model—tight squeeze, still worked!)
- Sturdy cutting board
- Good knife (I routinely use my bread knife for everything; don’t judge)
- If you don’t have a slow cooker: honestly, a big Dutch oven on super-low works; check out this comparison by Serious Eats
Storage—If There’s Any Left
Just toss leftovers in a container with a tight lid. They’ll keep a good 3 days in the fridge, maybe 4. But—in all seriousness—it never lasts more than a day in my house, so who am I kidding? Reheat gently in the microwave or a saucepan. Oh, and it actually tastes even better the next day, I think. Not that you’ll get to test that theory often.
If You’ve Got Leftovers, Here’s What I’d Do
Spoon it all over fluffy rice (white or brown, your pick) or stuff into a crusty baguette for a beefy sandwich. My brother swears by adding a fried egg on top. Family quirks, right?
What I Wish I’d Known (So You Don’t Have to Find Out)
- I once rushed and set the crockpot to high thinking it’d save time. Nope. The beef got a little stringy—low and slow is way better
- Don’t dump too many potatoes in, or you get a weird stew (okay, maybe some folks dig that—I don’t)
- Use fresh-ish herbs for finishing, if possible (but dried works, honestly… I’m not fancy)
Stuff People Actually Ask Me (FAQ)
- Do I have to brown the beef first?
Not really. It adds a bit of depth; but plenty of times I’ve just tossed it all in raw and it turned out great. One less dirty pan, too! - What’s the best cut of beef?
Whatever’s affordable, honestly. Stew beef, chuck, even sirloin tips (if you’re feeling flush). Marbled is good. - Can I freeze this?
You can, but the potatoes sometimes get a little grainy in the freezer. If you want a make-ahead option, maybe just freeze the beef part and add fresh potatoes later. Just my two cents. - How can I make it less garlicky?
Umm… well, maybe try less garlic? (Kidding!) Just cut down to 2-3 cloves, it’ll still have the buttery goodness. - What can I serve with it?
We always do a green salad, or try these simple salads from Budget Bytes. Or, just dunk with crusty bread. Heaven. - I only have small potatoes, will that work?
Yeah, just halve or quarter them. If they’re tiny enough, leave ‘em whole!
And just for fun, last time I made this I spilled half the garlic on the floor and my dog tried to eat it… so, if you’ve got pets, maybe keep an eye out—or, better yet, delegate the garlic mincing to a helpful human. Anyway, happy slow-cooking!
Ingredients
- 1.5 lbs beef sirloin, cut into 1-inch cubes
- 1.5 lbs baby potatoes, halved
- 4 tablespoons unsalted butter, melted
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1In a large bowl, combine the melted butter, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Mix well.
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2Add the beef cubes and halved baby potatoes to the bowl. Toss until the beef and potatoes are evenly coated with the garlic butter mixture.
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3Transfer the beef and potatoes into the crockpot, spreading them out in an even layer.
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4Cover and cook on high for 4 hours or low for 7-8 hours, until the beef is tender and the potatoes are cooked through.
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5Garnish with chopped fresh parsley before serving, if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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