There’s something timeless about garlic, butter, and beef sizzling together in a pan. Add creamy baby potatoes to the mix and you’ve got more than dinner, you’ve got comfort on a plate. Garlic Butter Beef Bites with Potatoes is the kind of recipe that works whether you’re trying to get a hearty weeknight meal on the table fast or want to impress friends with minimal effort.
The beauty here? You don’t need to babysit it. You can go the stovetop skillet route for a quick 35-minute meal, or let the slow cooker do the heavy lifting while your house fills with that irresistible garlicky aroma.
Ingredients for Garlic Butter Beef Bites with Potatoes
- 1 ½ lbs beef stew meat (or chuck roast, cut into 1-inch cubes)
- 1 lb baby potatoes, halved (Yukon Golds work beautifully)
- 4 Tbsp unsalted butter, melted
- 3 cloves garlic, minced (or more, if you’re a garlic lover)
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ cup beef broth (or stock)
- 1 Tbsp olive oil
Optional add-ins: sliced mushrooms, green beans, or carrots for extra color and nutrition.
Instructions
Stovetop Skillet Method (fastest)
- Prep the ingredients. Cut beef into bite-sized cubes, halve the baby potatoes.
- Parboil potatoes (optional). Simmer for 5 minutes in salted water to speed things up. Drain well.
- Sear the beef. Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Sear until browned on all sides (about 5 minutes). Remove and set aside.
- Cook the potatoes. In the same pan, add 2 Tbsp butter and potatoes. Cook until golden brown and tender, about 15 minutes. Stir occasionally.
- Make the garlic butter sauce. Add remaining butter, garlic, onion powder, smoked paprika, thyme, and rosemary. Stir until fragrant.
- Combine. Return beef to the skillet, add broth, toss everything together, and cook for 3–4 minutes until beef is tender and coated.
Serve hot, straight from the pan.
Slow Cooker Method (hands-off)
- Sear beef cubes in a skillet with olive oil until browned.
- Add halved potatoes and beef to your slow cooker.
- Mix melted butter, garlic, spices, and broth, then pour over beef and potatoes.
- Cook on low 6–8 hours or high 3–4 hours until beef is fork-tender and potatoes are soft.
Tips & Tricks for Perfect Garlic Butter Beef Bites
- Don’t skip the sear. That crusty brown edge on the beef = flavor.
- Fresh garlic > jarred. It’s worth the sticky fingers.
- Balance textures. Halve potatoes evenly so they cook at the same pace.
- Rest before serving. Give the dish 5–10 minutes to settle, it deepens flavor.
FAQ: Why do my potatoes sometimes turn mushy?
Usually it’s because they were overcooked in the slow cooker. Parboil briefly or cut them into larger chunks if you want them firmer.
Substitutions & Variations
- Different meats: Swap in chicken thighs (reduce cook time), sirloin for a leaner option, or short ribs for decadence.
- Veggie swaps: Carrots, mushrooms, or cauliflower all work.
- Spice it up: Add red pepper flakes, cayenne, or a splash of Worcestershire sauce.
- Make it lighter: Use olive oil instead of butter and swap in sweet potatoes.
FAQ: Can I double this recipe?
Yes, use a larger skillet or 6-quart slow cooker. Just scale broth and seasoning evenly.
Storage, Freezing & Reheating Instructions
- Fridge: Store leftovers in an airtight container up to 4 days.
- Freezer: Freeze cooled portions in freezer bags for up to 3 months.
- Reheat: Warm in a skillet with a splash of broth or microwave in short bursts.
FAQ: Can I meal-prep this ahead of time?
Absolutely. You can chop beef and potatoes, mix the sauce, and refrigerate separately for 24 hours. Combine and cook when ready.
Serving Suggestions
Pair Garlic Butter Beef Bites with:
- A crisp green salad with vinaigrette
- Roasted veggies (broccoli, Brussels sprouts)
- Warm garlic bread for soaking up the sauce
- A bold red wine like Cabernet Sauvignon or iced tea for a lighter touch
FAQ: What sauce goes well with this dish?
A drizzle of chimichurri or horseradish cream adds a bright kick against the buttery richness.
Nutrition Information (per serving)
- Calories: ~430
- Protein: 32g
- Carbohydrates: 22g
- Fat: 23g
- Sodium: ~720mg
Values vary depending on beef cut and broth used.
Garlic Butter Beef Bites with Potatoes is one of those rare recipes that checks all the boxes: hearty, flexible, beginner-friendly, and absolutely crave-worthy. Whether you’re standing at the stove with a skillet or letting the slow cooker take over, you’ll end up with tender beef, golden potatoes, and a sauce so good you’ll want bread just to mop it up.
If you try it, let me know how it went, drop a comment, save the recipe, or share it with a friend who loves garlic as much as you do. Cooking is better when it’s shared, and this one is a keeper.
Garlic Butter Beef Bites with Potatoes
Ingredients
- ½ lbs beef stew meat (or chuck roast, cut into 1-inch cubes)
- 1 lbs baby potatoes, halved (Yukon Golds work beautifully)
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced (or more, if you’re a garlic lover)
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ cup beef broth (or stock)
- 1 tbsp olive oil
Optional add-ins: sliced mushrooms, green beans, or carrots for extra color and nutrition.
Instructions
Stovetop Skillet Method (fastest)
- Prep the ingredients. Cut beef into bite-sized cubes, halve the baby potatoes.
- Parboil potatoes (optional). Simmer for 5 minutes in salted water to speed things up. Drain well.
- Sear the beef. Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Sear until browned on all sides (about 5 minutes). Remove and set aside.
- Cook the potatoes. In the same pan, add 2 Tbsp butter and potatoes. Cook until golden brown and tender, about 15 minutes. Stir occasionally.
- Make the garlic butter sauce. Add remaining butter, garlic, onion powder, smoked paprika, thyme, and rosemary. Stir until fragrant.
- Combine. Return beef to the skillet, add broth, toss everything together, and cook for 3–4 minutes until beef is tender and coated.
- Serve hot, straight from the pan.
Slow Cooker Method (hands-off)
- Sear beef cubes in a skillet with olive oil until browned.
- Add halved potatoes and beef to your slow cooker.
- Mix melted butter, garlic, spices, and broth, then pour over beef and potatoes.
- Cook on low 6–8 hours or high 3–4 hours until beef is fork-tender and potatoes are soft.
Notes
- Garlic Tip: Freshly minced garlic gives a richer flavor than jarred. For extra punch, roast a whole bulb and mash into the sauce.
- Meal Prep Friendly: Can be prepped the night before—store cut beef and potatoes separately in the fridge.
- Freezer Friendly: This dish freezes well for up to 3 months. Thaw overnight and reheat gently with a splash of broth.
- Scaling the Recipe: Double the batch in a 6–7 quart slow cooker. For skillet, cook beef in batches to avoid overcrowding.