2 lbs beef stew meat (or sirloin tips for a more tender option)
1 lb baby yellow potatoes, halved
5 tbsp butter, sliced into pads
1 tbsp onion powder
1 tsp garlic powder
1 tbsp fresh garlic, chopped
2 tsp seasoned salt
2 tbsp fresh parsley, chopped (for garnish)
Instructions:
Prepare the Slow Cooker: Spray the inside of the slow cooker with non-stick cooking spray. Place the beef stew meat on one side and the baby potatoes on the other.
Season the Meat and Potatoes: Sprinkle the onion powder, garlic powder, chopped garlic, and seasoned salt over the beef and potatoes. Toss gently to coat each half evenly with the seasoning.
Add Butter: Place pads of butter evenly over the beef and potatoes. This will melt as the dish cooks, creating a rich garlic butter sauce.
Slow Cook: Cover and cook on low for 6-8 hours, or until the beef is tender and the potatoes are cooked through.
Final Touch: Before serving, gently stir the beef and potatoes to coat them in the garlic butter sauce. Garnish with fresh parsley for extra flavor and color.
Serve: Spoon the beef and potatoes onto plates and drizzle any remaining garlic butter sauce from the slow cooker over the top. This dish pairs well with a fresh salad or crusty bread.
Tips:
For extra flavor, you can sear the beef in a skillet before placing it in the slow cooker, though it’s not necessary.
You can add other vegetables like carrots or green beans for added nutrition.
If you prefer a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the last 30 minutes of cooking.
Storage and Reheating:
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: The beef and potatoes (without parsley garnish) can be frozen for up to 3 months.
Reheating: Reheat in a saucepan on low heat, adding a splash of broth if needed to retain moisture.
