Can I use a different cut of meat?

Absolutely. The beauty of slow cooking is flexibility. Use chuck roast or short ribs cut into cubes if stew meat is unavailable. The longer, gentle cooking time softens tougher cuts into tender bites.

What if my potatoes fall apart?

If potatoes are too soft, try adding them later in the cooking time next time. For this batch, you can gently scoop them out and serve the meat first to keep a pretty plate. Choosing baby potatoes helps keep them intact.

Is this recipe freezer friendly?

Yes. Cool the dish completely, portion into freezer safe containers, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating slowly on low heat.

Can I make this in an oven or on the stovetop?

You can. Use a heavy Dutch oven, braise the seared beef and potatoes at 325 F with the lid on for about 2 hours until tender. Watch the liquid level to keep the dish moist.

How can I make the sauce thicker?

Remove the lid for the last 20 to 30 minutes of cooking to reduce liquid. Alternatively, stir in a small cornstarch slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.

Easy Crockpot Garlic Butter Beef Bites with Potatoes 2026

Description

A comforting slow cooker meal featuring tender beef bites and garlic-infused baby potatoes.

Ingredients

Scale

2 pounds beef stew meat, cut into 1-inch cubes
1 pound baby potatoes, halved
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
1/2 cup beef broth
2 tablespoons fresh parsley, chopped (optional, for garnish)

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Instructions

In a large bowl, combine the beef cubes with olive oil, salt, pepper, thyme, rosemary, and paprika. Toss until evenly coated.
In a skillet over medium-high heat, sear the beef cubes in batches until browned on all sides.
Transfer the browned beef cubes into the crockpot, spreading them in an even layer.
In the same skillet, add minced garlic to melted butter and cook over low heat for 1-2 minutes until fragrant.
Pour the garlic butter mixture over the beef in the crockpot.
Add the halved baby potatoes around the beef in the crockpot.
Pour the beef broth over the potatoes and beef, stirring gently to combine.
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until beef is tender and potatoes are cooked through.
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

Notes

This dish stores well and tastes even better the next day. Can be frozen for up to 3 months. For a thicker sauce, remove the lid for the last 20-30 minutes of cooking.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 35g
Cholesterol: 120mg