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Garlic Butter Beef Bites with Potatoes

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 433 kcal

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.