Slow Cooker Garlic Butter Steak Bites & Potatoes Recipe

Make Slow Cooker Garlic Butter Steak Bites & Potatoes Recipe for a buttery, hands off weeknight dinner everyone will love.

Ingredients

• 1 1⁄2 lb beef stew meat
• 1 bag mini potatoes (These little bags are usually 1 1/2 pounds)
• seasonings of your choice (I like to use salt, pepper, onion powder, garlic powder, and Italian seasoning)
• 1 stick butter, sliced into smaller pieces
• 2 tbsp minced garlic
• 1⁄2 cup Italian seasoning

Instructions

Step 1: Prep the Slow Cooker and Ingredients

Spray your crockpot with nonstick spray so nothing sticks and cleanup is easy. Trim any large pieces of fat from the stew meat and slice the butter into smaller pieces so it melts evenly. Rinse the mini potatoes and leave them whole for best texture. Pat the meat dry if you plan to sear it; that helps get a good crust and concentrates the beefy surface color.

Step 2: (Optional) Sear the Steak Bites for Extra Flavor

If you have a hot skillet, sear the stew meat in small batches just until the surfaces brown. You do not need to cook through; just coax a deep caramelized crust on the outside. Searing is optional — it adds color and an extra savory note — but the slow cooker will still yield tender meat if you skip this step.

Step 3: Arrange Meat and Potatoes in the Crockpot

Add the stew meat to one side of the crockpot and the mini potatoes to the other. Drizzle the potatoes with a little oil so they roast up nicely as they cook. This separation helps the meat and potatoes absorb flavors without becoming mushy and keeps textures distinct during the long simmer.

Step 4: Season Generously and Add Garlic

Sprinkle your chosen seasonings over the meat and potatoes, being generous but balanced. Spoon the minced garlic evenly over both the meat and potatoes so every bite carries that garlicky punch and the active spoon or small ramekin remains in the scene to show the work in progress.

Step 5: Dot with Butter and Cover

Place slices of butter across the top of the meat and potatoes. As it melts it creates a glossy garlic butter sauce that will coat everything. Cover the crockpot and set it on high if you're short on time, or low for a longer, gentler cook.

Step 6: Cook Low and Slow, Then Rest

Cook on high for 4 to 5 hours until the meat is done and reaches at least 145°F internally for medium rare to medium depending on your preference. When finished, let the contents rest a few minutes so the juices redistribute. The garlic butter will have melded into a rich coating that makes each bite irresistible; scoop some out with a serving spoon to show the glossy finish.

Notes

• Slice the butter into small pieces so it melts evenly.
• Pat the meat dry before searing to improve browning.
• Add delicate vegetables in the last hour to avoid overcooking.
• For extra sauce, reserve 1/4 cup beef broth and add when reheating.
• Store leftovers in an airtight container for up to 3 days in the fridge.