Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 pound baby potatoes, halved
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- ½ cup beef broth
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Combine beef cubes with olive oil, salt, pepper, thyme, rosemary, and paprika; toss to coat.
- Sear beef cubes in a skillet over medium-high heat until browned (optional).
- Transfer beef to crockpot.
- In skillet, cook garlic in melted butter over low heat for 1-2 minutes; pour over beef in crockpot.
- Add halved potatoes and beef broth; stir gently.
- Cover and cook on low 6-8 hours or high 3-4 hours until beef is tender and potatoes are cooked.
- Adjust seasoning if needed; garnish with fresh parsley before serving.
Notes
- Browning beef enhances flavor but is optional.
- Fingerling or red potatoes can be substituted.
- Add carrots or onions for extra flavor and nutrition.
- Adjust garlic amount to taste.
- Pairs well with crusty bread; leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450