High Protein Slow Cooker Garlic Butter Beef Bites
Tender beef and fork-tender potatoes slow-cooked in a rich garlic butter sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 pounds beef stew meat (chuck, cut into 1–1.5" pieces) Use stewing beef trimmed of excess fat or sirloin tips for leaner meat.
- 4 medium potatoes, peeled or scrubbed and cubed (Yukon Gold or red potatoes work best) Yukon Golds hold their shape nicely; russets can get a little mealy but are fine.
- 0.5 cup unsalted butter Use unsalted to control sodium; swap up to half for olive oil to reduce saturated fat.
- 4 cloves garlic, minced (about 1½–2 teaspoons minced) Do not brown the garlic when cooking to avoid bitterness.
- 1 tablespoon Worcestershire sauce
- to taste Salt and freshly ground black pepper Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust to taste.
- Fresh parsley, chopped, for garnish Add just before serving.
Instructions
Preparation
- Place the beef stew meat and cubed potatoes into the slow cooker and spread into an even layer.
- In a small saucepan over medium heat, melt the butter.
- Add the minced garlic and cook, stirring, just until fragrant — about 30–60 seconds. Do not brown the garlic.
- Stir in the Worcestershire sauce. Season with salt and pepper.
- Pour the garlic butter mixture evenly over the beef and potatoes. Gently stir once to combine.
Cooking
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the beef is fork-tender and the potatoes are cooked through.
- Taste and adjust seasoning before serving. Garnish with chopped fresh parsley and serve hot.
Notes
For a creative twist, add sliced mushrooms and a halved onion at the start or substitute cauliflower florets instead of potatoes for a low-carb option. Refrigerate leftovers and reheat gently on the stovetop or microwave.