Description
A comforting slow-cooker dish featuring tender beef stew meat and baby Yukon gold potatoes, infused with garlic and butter for a hearty, flavorful meal with minimal effort.
Ingredients
- 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
Instructions
- Place the beef stew meat in one half of the slow cooker and the baby potatoes on the other half.
- Sprinkle onion powder, garlic powder, and seasoned salt evenly over both the beef and the potatoes.
- Gently toss only the beef so that it’s coated in the seasonings (keep it mostly separated from the potatoes).
- Add the chopped garlic over the meat and potatoes.
- Dot the top of everything with pads of butter.
- Cover and cook on low for 6 hours (the beef should be fork-tender, and the potatoes soft).
- When done, spoon the garlic-butter sauce from the bottom of the crockpot over the beef and potatoes before serving.
Notes
- For extra flavor, add smoked paprika or red pepper flakes.
- Vegetables like green beans or carrots can be added during the last hour of cooking.
- To make it cheesy, sprinkle shredded cheddar or mozzarella on top before serving.
- Leftovers store well in the fridge for up to 4 days.
- This dish can be frozen and reheated gently to avoid drying out.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 1g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
