I remember coming home after a long day and craving something hearty that didn’t require babysitting. This Crockpot Garlic Butter Beef Bites with Potatoes delivers that exact comfort: tender beef cubes and silky, garlic-kissed potatoes cooked low and slow so flavors deepen without extra work. It’s a weeknight favorite that tastes like you spent hours cooking, but mostly it’s just a few smart steps and a crockpot doing the heavy lifting. For another great slow cooker take on this idea, check out slow cooker garlic butter beef bites and potatoes.

Why you’ll love this dish

This recipe checks a lot of boxes. It’s hands-off, so you can prep in 15 minutes and let the crockpot finish the job. The combination of garlic, melted butter, and browned beef creates a rich, savory sauce that coats the potatoes and keeps every bite satisfying. It’s budget-friendly because stew meat and baby potatoes stretch to feed a crowd, and kid-friendly thanks to the familiar flavors and tender textures. Make it on a busy weeknight, pack it for a potluck, or double it for a simple dinner party.

“Comfort food that practically cooks itself. The beef was meltingly tender and the garlic butter made the potatoes irresistible.”

Step-by-step overview

This is the short roadmap so you know what to expect.

• Season the beef then sear it in a skillet for flavor.
• Make a quick garlic butter in the same pan to capture browned bits.
• Layer beef and halved baby potatoes in the crockpot.
• Pour beef broth and garlic butter over everything.
• Cook low and slow until beef is fork-tender and potatoes are soft.
• Finish with a taste adjustment and a sprinkle of parsley.

What you’ll need

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 pound baby potatoes, halved (use Yukon gold or red baby potatoes)
• 4 tablespoons unsalted butter, melted (can swap for a mix of butter and olive oil for a lighter finish)
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons salt (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (crush between fingers before adding)
• 1/2 teaspoon paprika
• 1/2 cup beef broth (low-sodium if you want better control of salt)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Notes: If you prefer softer potatoes faster, cut them into quarters. If thyme or rosemary are not available, use 1 teaspoon Italian seasoning as a substitute.

Step-by-step instructions

1. Pat the beef cubes dry with paper towels. This helps them brown better.
2. In a large bowl, toss the beef with olive oil, salt, pepper, thyme, rosemary, and paprika until evenly coated.
3. Heat a skillet over medium-high. Sear the beef cubes in batches so they brown instead of steam. Cook until each side is nicely browned, about 2 minutes per side. Transfer seared beef to the crockpot.
4. Reduce heat to low in the same skillet. Add the melted butter and minced garlic. Cook for 1 to 2 minutes, stirring, until the garlic is fragrant but not browned.
5. Pour the garlic butter over the beef in the crockpot.
6. Tuck the halved baby potatoes around and on top of the beef.
7. Pour the beef broth over the potatoes and meat. Stir gently to combine without breaking the potatoes.
8. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The beef should be tender and the potatoes cooked through.
9. Taste and adjust seasoning with salt and pepper. Sprinkle chopped parsley on top before serving, if desired.

Best ways to enjoy it

This dish shines on its own in a shallow bowl with the buttery pan juices spooned over. For a more rounded plate, pair it with a simple green salad or steamed green beans for freshness and balance. If you want extra texture, scatter toasted breadcrumbs or chopped toasted almonds on top at the last minute. For a faster, steak-like option that focuses on bigger bites, see this take on the best garlic butter steak bites.

Storage and reheating tips

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop over low heat with a splash of beef broth to loosen the sauce, or microwave in 30-second bursts, stirring in between. To freeze, cool completely, then pack into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Always reheat until the center reaches 165°F for safety.

Helpful cooking tips

• Sear in batches: crowding the pan causes steaming and less flavor development.
• Dry the meat first: excess moisture blocks browning.
• Crush dried rosemary between your fingers to release oils and avoid sharp needles in the finished dish.
• Use low-sodium broth if you plan to add extra salt later.
• If you prefer more sauce, add another 1/4 cup of broth. If you want a thicker glaze, remove the lid for the last 30 minutes on high to reduce liquid slightly.

Recipe variations

• Add root vegetables: toss in sliced carrots or parsnips with the potatoes for more color and comfort.
• Swap herbs: use smoked paprika and oregano for a slightly different savory profile.
• Make it cheesy: stir in a handful of shredded sharp cheddar over the hot beef and potatoes just before serving.
• Instant Pot method: after searing, use 15 minutes high pressure with a natural release for a faster result. Add 1/2 cup extra broth to prevent burn notices in electric pressure cookers.

Common questions

How long does this take to prep and cook?

Active prep is about 15 to 25 minutes (seasoning, searing, and assembling). Cook time is 6 to 8 hours on low or 3 to 4 hours on high in the crockpot.

Is searing the beef necessary?

Searing is not required but highly recommended. It adds a brown crust and deeper flavor to the final dish. If you skip it, the dish will still be tasty but less richly flavored.

Can I use a different cut of beef?

Yes. Chuck roast cut into 1-inch cubes works well and becomes tender with slow cooking. Avoid very lean cuts that may dry out without proper moisture.

Can I prepare this ahead and freeze?

Yes. Assemble everything (but do not cook) in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before cooking. Alternatively, cook fully, then freeze leftovers; thaw and reheat as described above.

How can I make this lower in sodium?

Use unsalted butter, swap to low-sodium beef broth, and reduce added salt by half. Taste near the end and adjust a little at a time.

What if my potatoes fall apart during cooking?

Choose baby potatoes or cut larger potatoes into even pieces. Stir gently and avoid overcooking. If you prefer very firm potatoes, add them midway through cooking instead of at the start.