Description
Tender and flavorful beef stew meat and baby potatoes slow-cooked in a rich garlic butter sauce infused with smoked paprika, thyme, and a touch of heat from crushed red pepper flakes. This hearty and comforting dish is perfect for a hands-off meal that delivers deep, savory flavors with minimal effort.
Ingredients
Scale
Beef and Potatoes
- 5 lbs beef stew meat, cut into bite-sized pieces
- 5 lbs baby potatoes, halved
Garlic Butter Mixture
- 4 tablespoons unsalted butter, melted
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
Broth and Garnish
- 1 cup beef broth
- 1 tablespoon soy sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep the Ingredients: Place the beef stew meat and halved baby potatoes into the slow cooker, ensuring they are spread out evenly.
- Make the Garlic Butter Mixture: In a small bowl, combine the melted butter, minced garlic, salt, black pepper, smoked paprika, onion powder, dried thyme, and crushed red pepper flakes if using. Pour this flavorful mixture evenly over the beef and potatoes, stirring gently to coat all pieces thoroughly.
- Add Broth and Soy Sauce: Mix the beef broth and soy sauce in another bowl, then pour this liquid over the ingredients in the slow cooker, which will keep everything moist and infuse additional depth of flavor during cooking.
- Cook the Dish: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the beef is tender and the potatoes are fully cooked through, absorbing all the delicious seasonings.
- Garnish and Serve: Before serving, sprinkle the chopped fresh parsley over the dish to add a bright, fresh element and a pop of color.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes.
- Ensure to cut the beef into similar-sized pieces for even cooking.
- You can substitute baby potatoes with Yukon gold or red potatoes if preferred.
- Use low sodium soy sauce if you want to control salt content.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
