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 the beef cubes with olive oil, salt, pepper, thyme, rosemary, and paprika. Toss until the beef is evenly coated with the seasoning.
- In a skillet over medium-high heat, sear the beef cubes in batches until they are browned on all sides.
- Transfer the browned beef cubes into your crockpot.
- In the same skillet, add the minced garlic to the melted butter and cook over low heat for about 1-2 minutes, until the garlic is fragrant.
- Pour the garlic butter mixture over the beef in the crockpot.
- Add the halved baby potatoes around the beef in the crockpot.
- Pour the beef broth over the potatoes and beef.
- Stir gently to combine the ingredients without breaking the potatoes.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until beef is tender and potatoes are cooked through.
- Once cooked, taste and adjust the seasoning with salt and pepper if needed.
- Garnish with fresh parsley before serving, if desired.
Notes
For dairy-free, swap butter for a plant-based alternative. Use reduced-sodium broth to control salt.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg