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
- 1/2 teaspoon paprika
- 1/2 cup beef broth
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- In a large bowl, combine beef cubes with olive oil, salt, pepper, thyme, rosemary, and paprika. Toss to coat evenly.
- Optional: In a skillet over medium-high heat, sear beef cubes in batches until browned on all sides.
- Transfer beef into the crockpot.
- In the same skillet, cook garlic in melted butter over low heat for 1–2 minutes until fragrant.
- Pour garlic butter over beef in the crockpot.
- Add halved baby potatoes around the beef and pour beef broth over everything.
- Stir gently to combine without breaking the potatoes.
- Cover and cook on low for 6–8 hours, or high for 3–4 hours, until beef is tender and potatoes are cooked through.
- Taste and adjust seasoning, then garnish with parsley before serving.
Notes
- Browning the beef enhances flavor but is optional.
- Use fingerling or quartered red potatoes as alternatives.
- Add carrots or onions for extra flavor.
- Adjust garlic amount to preference.
- Pairs well with crusty bread. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 28 g
- Carbohydrates: 15 g
- Protein: 32 g