Buttery Beef Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup beef broth
02 -
1 lb baby potatoes, cut in half (or smaller if they're large)
03 -
1.5 lbs beef chuck roast or stew meat, chopped into 1-inch cubes
04 -
1 tbsp olive oil
05 -
4 garlic cloves, finely chopped
06 -
4 tbsp butter, unsalted and melted
07 -
1 tsp smoked paprika
08 -
1 tsp rosemary, dried
09 -
1 tsp thyme, dried
10 -
1/2 tsp onion powder
11 -
Salt and pepper, add as much as you like
12 -
2 tbsp parsley, freshly chopped, for topping
# Instructions:
01 -
Warm up some olive oil in a pan on medium-high heat. Sear all sides of the beef pieces until they're golden, about 2-3 minutes for each side. Move them into the slow cooker.
02 -
In a small dish, stir together the melted butter, garlic, thyme, rosemary, smoked paprika, onion powder, some salt, and pepper.
03 -
Start with the potatoes at the base of the slow cooker. Pour on half of the garlic butter sauce. Stack the browned beef bites over the potatoes, then pour the rest of the sauce on top. Drizzle the broth over everything.
04 -
Put a lid on and cook everything on low for 6-8 hours, or high for 3-4 hours, until the potatoes are soft and the meat is tender.
05 -
Gently mix the beef and potatoes so the sauce covers them evenly. Sprinkle with the fresh parsley right before you serve. Best enjoyed warm!
# Notes:
01 -
Throw in veggies like green beans or carrots to add color and a nutritional boost.
02 -
Want a thicker sauce? Simmer the leftover liquid in a pot with 1 tbsp of cornstarch mixed with water until it thickens up.
03 -
Leftovers? Keep them in a sealed container in the fridge for no more than 3 days.