Crockpot Garlic Butter Beef Bites with Potatoes
When You Need Cozy With Zero Fuss
Okay, friend, let me tell you: whenever there’s a cold snap (or, to be honest, even when it’s boiling out and I just don’t wanna stand over a stove), I drag out my old crockpot and throw together these garlic butter beef bites with spuds. First time I made this, I thought it’d be fancy—like, ‘restaurant style,’ but by the time I was halfway through chopping onions, my toddler was having a meltdown and the dog ate half a potato. Real home, real life, right? (Spoiler: everyone still gobbled it up, except the dog.)
Why You’ll Love This – Like, Actually
I make this when the week’s already beaten me up and I need supper to cook itself. My family goes a bit wild for this too; it’s got garlic, it’s got buttery potatoes, and it’s tender enough that even my picky nephew asks for seconds. And I’m not gonna lie, the slow cooker does most of the work—so minimal dishes (praise be!). Sometimes I get annoyed because the butter never seems to melt evenly at the start… but it sorts itself out. Just go with it.
What Goes In (or Could, If You Want To Play)
- Beef stew meat – around 1 to 1.5 lbs; honestly, I sometimes use chuck roast cut up myself if that’s what’s on offer.
- Baby potatoes – about 1.5 lbs, halved if they’re chunky (any waxy potato’s fine; my gran swears by Yukon Gold but, hey, use whatever you find hiding in the veg bin).
- Butter – I go with half a cup, salted or unsalted, whatever’s closer. Margarine even works, but it’s just not as nice, sorry not sorry.
- Garlic – six cloves, minced, though I’ve used pre-chopped stuff in a jar when I’m too tired to peel.
- Beef broth – half a cup. I’ll use those bouillon cubes in a pinch, just dissolve in hot water first.
- Italian seasoning – about a tablespoon, but last week I had none so did a mishmash of thyme and oregano. It’s fine.
- Salt and pepper to taste (I never measure this, just do your best).
- Optional: Chopped parsley to finish. Also, a squeeze of lemon is amazing at the end for a little zing.
How I (Mostly) Do It – Directions, More Or Less
- Toss your beef bites and potatoes into the slow cooker. Seriously, no need to get artsy about layering—just chuck them in. I try to make sure the beef isn’t all stuck in a clump, but that’s me.
- In a tiny pan or the microwave, melt the butter with the crushed (or lazy jar) garlic. Pour that garlicky gold goodness over the meat and potatoes. Give it all a gentle stir—I usually sneak a potato at this point, don’t tell anyone.
- Pour in the broth. Sprinkle on Italian seasoning, a good pinch of salt, and fresh cracked pepper if you’re feeling fancy.
- Cover. Now, on low for 6-8 hours or high for 4 hours. And honestly, don’t peek! Every time I lift the lid early, it adds forever.
- Before serving, check if the potatoes are super tender and the beef is breaking apart (this is where it can look a bit ‘meh’—never pretty, but trust).
- Taste, adjust seasoning, and throw on the parsley. A squeeze of lemon actually brightens the whole thing, though I always forget until I’m halfway through my bowl.
Notes I’ve Learned The (Hard-ish) Way
- If you only have big potatoes, just chop ’em smaller—don’t sweat trying to hunt down baby ones.
- Supermarket butter is just as good as the ‘fancy’ stuff for this.
- The leftovers (if there are any!) taste even better next day—though that rarely happens in my kitchen, honestly.
- Once, I tried to add carrots, but they get mushier than a soppy movie ending. Avoid unless you like that sort of thing.
Variations I’ve Actually Tried (Good and Bad)
- Add mushrooms – these get all earthy and juicy, so good! Just dump a handful in with everything else.
- Use chicken instead of beef – okay, this works if you cut it into thick chunks and cook on low. Tastes totally different, but worth a whirl if you’re feeling chickeny.
- I once tried sweet potatoes, but they fell apart and turned the sauce weirdly sweet and thick. Wouldn’t do again.
What You’ll Need (But Don’t Panic)
- Slow cooker/crockpot—pretty much essential, but a heavy Dutch oven in the oven at low heat (170C/325F) kinda does the job; just check your liquid so it doesn’t dry out.
- Small pan or microwave—for melting butter and garlic, but you could honestly just chuck it straight in with the meat and let the heat sort it out. I sometimes do when I’m feeling lazy.
- Knife + cutting board, all the usual suspects.
How To Store It (But Good Luck With Leftovers)
Let it cool, then pop in an airtight container and stick it in the fridge. Should be fine for 3-4 days. You can freeze, too, but the potatoes go a bit grainy (not a big fan, but perfectly edible). Though honestly, it never makes it past day two with my lot here.
Serving It Up – What Works (For Me Anyway)
I love piling this over buttered rice or just dunking thick bread in the sauce. My partner, oddly enough, puts a squirt of ketchup on his (no comment). Sunday nights, I make a big bowl and plop it in front of the telly. Feels right.
Lessons (Pro Tips, or Things I Wish I Knew Earlier)
- Don’t skimp on garlic. Once I tried using just two cloves—bland city.
- I rushed and tried to cook it on high for 2 hours once instead of 4—ended up with tough beef. Not recommended.
- If the sauce’s too thin near the end, take off the lid and let it bubble away for 30 mins. Or, do what I sometimes do and just pour it into a bowl anyway and call it ‘rustic.’ Works for me.
Questions I Actually Get Asked (Seriously)
- “Can I use frozen beef?”
Yeah, but honestly, it ends up a bit watery and I’m not a fan of the slightly weird texture. Thaw first if you can, or add a spoonful of cornstarch near the end if you must. - “What if I don’t have a slow cooker?”
See above – chuck in a cast iron pot, low oven, cover tightly. Actually, my cousin did it in her Instant Pot on slow cook and said it came out fine! - “Is there a way to make it spicier?”
Loads of ways. A sprinkle of chili flakes, or even a glug of hot sauce stirred in at the end. I use Sriracha sometimes. - “Where can I get a good slow cooker?”
I like this slow cooker roundup on Serious Eats. Also, loads of solid reviews at Consumer Reports if you want more detail than anyone needs. - “Can I double the recipe?”
Sure, but only if your crockpot is big enough—I once overloaded mine and ended up with half-cooked potatoes and semi-raw beef. Lesson learned!
Anyway, digression—last month I tried making this in a friend’s super-fancy slow cooker, and for some reason, it was better in my old battered one (maybe just nostalgia, or maybe hers is too posh for this honest dish). Do you ever get that feeling that simple stuff just works better?
So that’s how I do Crockpot Garlic Butter Beef Bites with Potatoes. Like a hug in a bowl. Would love to hear if yours comes out different, or if you figure out how to stop the dog stealing potatoes, hit me up.
Ingredients
- 1.5 lbs beef sirloin, cut into 1-inch cubes
- 1.5 lbs baby potatoes, halved
- 4 tablespoons unsalted butter, melted
- 5 garlic cloves, minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Season beef cubes with salt, pepper, and paprika in a large bowl. Toss to coat evenly.
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2Place halved baby potatoes and seasoned beef cubes in the crockpot.
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3In a small bowl, mix melted butter, minced garlic, and Italian herbs. Pour the garlic butter mixture over the beef and potatoes.
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4Stir everything gently to combine and evenly distribute the sauce.
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5Cover and cook on high for 4 hours or on low for 7 hours, until beef is tender and potatoes are cooked through.
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6Garnish with chopped fresh parsley before serving. Enjoy warm.
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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