Description
Tender beef stew meat and baby Yukon gold potatoes cooked slowly in a rich garlic butter sauce, seasoned with onion and garlic powders, and finished with plenty of buttery goodness. This comforting slow cooker meal is perfect for an easy dinner that’s packed with flavor and incredibly satisfying.
Ingredients
Scale
Beef and Potatoes
- 2 pounds beef stew meat
- 1½ pounds baby Yukon gold potatoes
Seasonings
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons seasoned salt
Garlic Butter Sauce
- 1 tablespoon chopped garlic
- 5 tablespoons butter, cut into pads
Instructions
- Prepare the Ingredients: Start by rinsing the baby Yukon gold potatoes and cutting them into bite-sized pieces if they’re larger. Trim the beef stew meat into uniform bite-sized chunks to ensure even cooking.
- Season the Beef: Place the beef stew meat in a large bowl. Add onion powder, garlic powder, and seasoned salt. Toss well to coat each piece evenly with the spices for maximum flavor.
- Layer in the Slow Cooker: Add the seasoned beef and baby potatoes into the slow cooker. Mix gently to distribute the ingredients but avoid crushing the potatoes.
- Add Garlic Butter: Scatter the chopped garlic evenly over the beef and potatoes. Dot the tops with the butter pads so they melt slowly during cooking, infusing everything with rich buttery flavor.
- Cook Slowly: Cover the slow cooker and cook on low for about 6 hours, or until the beef is tender and the potatoes are soft. Once done, give everything a gentle stir to combine the garlic butter sauce fully before serving.
Notes
- For quicker cooking, you can use the high setting on your slow cooker and reduce the time to 3-4 hours.
- If you prefer, substitute baby red potatoes or fingerlings for Yukon gold potatoes.
- Fresh garlic adds more flavor than garlic powder; adjust amounts as desired.
- The recipe is best served fresh but any leftovers can be refrigerated for up to 3 days.
- To make this dish gluten free, confirm your seasoned salt does not contain gluten additives.
