Description
Tender slow-cooked beef bites paired with buttery, smoky baby potatoes infused with garlic and herbs, creating a comforting and flavorful one-pot meal perfect for any occasion.
Ingredients
Scale
Beef and Seasoning
- 1 1/2 lbs beef chuck or stew meat, cut into bite-sized pieces
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- 1/4 cup beef broth
Potatoes and Butter Mixture
- 1 1/2 lbs baby potatoes, halved or quartered if large
- 4 tablespoons unsalted butter, melted
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Additional
- 4 cloves garlic, minced
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Beef: Season the beef bites with salt, pepper, dried thyme, and dried rosemary. Heat olive oil in a skillet over medium-high heat and sear the beef in batches, browning all sides. Transfer the browned beef to the slow cooker.
- Sauté the Garlic: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the beef broth, scraping any browned bits off the skillet bottom to incorporate flavor. Pour this garlic-beef broth mixture into the slow cooker over the beef.
- Prepare the Potatoes: Toss the baby potatoes with melted unsalted butter, smoked paprika, salt, and pepper until evenly coated. Add the potatoes on top of the beef in the slow cooker, layering carefully.
- Cook the Dish: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and the potatoes are fully cooked and soft.
- Finish and Garnish: Gently stir to combine the beef and potatoes. Sprinkle fresh chopped parsley over the top before serving to add color and freshness.
Notes
- For best flavor, sear the beef to develop a crust before slow cooking.
- You can use red potatoes or Yukon gold as alternatives for baby potatoes.
- Adjust the cooking time depending on your slow cooker’s heat settings and the size of beef pieces.
- Leftovers keep well in the refrigerator for up to 3 days.
- Consider adding a splash of red wine to the broth mixture for added depth.
