Crockpot Garlic Butter Beef Bites with Potatoes

This is a comforting slow‑cooker dish of tender beef stew meat and baby potatoes, all infused with garlic and melted butter. It’s a set-and-forget meal that delivers big flavor with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it’s one of those meals that works for me even on my busiest days. I don’t have to hover over the stove, and by the time dinner rolls around, the kitchen smells amazing. The beef turns fork‑tender, the potatoes soak up all that garlic‑butter goodness, and it’s hearty without being complicated. It’s perfect for weeknights, but also special enough when I want something comforting without a lot of fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds beef stew meat

• 1½ pounds baby Yukon gold potatoes

• 1 tablespoon onion powder

• 1 teaspoon garlic powder

• 2 teaspoons seasoned salt

• 1 tablespoon garlic, chopped

• 5 tablespoons butter, cut into pads

Directions

1. Place the beef stew meat in one half of the slow cooker and the baby potatoes on the other half.

2. Sprinkle onion powder, garlic powder, and seasoned salt evenly over both the beef and the potatoes.

3. Gently toss only the beef so that it’s coated in the seasonings (keep it mostly separated from the potatoes).

4. Add the chopped garlic over the meat and potatoes.

5. Dot the top of everything with pads of butter.

6. Cover and cook on low for 6 hours (the beef should be fork-tender, and the potatoes soft).

7. When done, spoon the garlic‑butter sauce from the bottom of the crockpot over the beef and potatoes before serving.

Servings and timing

• Servings: 4

• Prep time: about 10 minutes

• Cook time: 6 hours

• Total time: 6 hours 10 minutes

Variations

• For extra flavor, I sometimes add a dash of smoked paprika to the beef before cooking.

• During the last hour, I might stir in green beans or carrot chunks for extra veggies.

• To make it cheesy, I’ll sprinkle shredded cheddar or mozzarella on top just before serving.

• If I like a little heat, I’ll mix in red pepper flakes or a bit of Cajun seasoning.

Storage / reheating

I store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use a covered skillet over medium heat or microwave in 1‑minute intervals until warmed through. I also like to prep ingredients ahead of time—just assemble everything in the crockpot the night before, refrigerate, and start cooking the next day.

FAQs

What cut of beef works best?

I usually use beef stew meat or beef chuck, since slow cooking transforms tougher cuts into tender bites. If I have sirloin tips, those work too.

Can I make this recipe in the oven instead of a crockpot?

Yes. I cover everything tightly and bake at about 300 °F (about 150 °C) for 2½ to 3 hours, checking that the beef is tender and the potatoes are cooked through.

Can this dish be frozen?

Yes — once cooled, I put it in freezer‑safe containers or bags. When thawed, I reheat gently (in a skillet or microwave) so it doesn’t dry out.

What potato types can I use if I don’t have Yukon golds?

Red potatoes or russets (cut into chunks) both work well. I just make sure the pieces are not too large so they cook through in the 6 hours.

Is this recipe gluten‑free?

Yes — as long as the seasonings, butter, and any optional add-ins are gluten‑free, this dish is naturally gluten‑free.

Conclusion

I enjoy this crockpot garlic butter beef bites with potatoes recipe because it gives me a satisfying, flavorful meal with almost no hands-on time. It’s perfect for busy evenings when I want something comforting and hearty without the stress. Try it on a weeknight or for a cozy weekend meal, and I think you’ll find it becomes a go-to in your rotation.