Go Back

Slow Cooker Garlic Butter Beef Bites

Slow cooker garlic butter beef bites with seared beef cubes cooked until fork-tender and coated in a glossy golden garlic butter sauce. Finish with a gentle stir so the herb-flecked sauce clings to every bite, then serve over creamy mashed potatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef stew meat or sirloin Cut into 1.5-inch cubes.
  • 0.25 salt To taste; season generously.
  • 0.25 pepper To taste; season generously.
  • 0.25 garlic powder To taste; season generously.
Searing and sauce base
  • 2 tbsp olive oil For searing in batches.
  • 6 tbsp butter Cubed; melts into the sauce.
  • 6 cloves garlic Minced.
  • 1 tsp dried Italian seasoning
  • 1 tsp onion powder
  • 0.5 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
Serving
  • 0.25 fresh parsley For garnish.
  • mashed potatoes For serving (or use egg noodles).
  • egg noodles For serving (or use mashed potatoes).

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the beef
  1. Season the beef generously with salt, pepper, and garlic powder.
  2. Heat olive oil in a hot skillet over high heat and sear the beef in batches for 2-3 minutes per side until deeply browned; transfer to the slow cooker.
Slow-cook the garlic butter sauce
  1. Add butter, garlic, dried Italian seasoning, onion powder, beef broth, Worcestershire sauce, and soy sauce to the slow cooker with the beef.
  2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the beef is fork-tender (watch the sauce reduce to a glossy coating).
Coat, adjust, and serve
  1. Stir gently to coat the beef in the garlic butter sauce; taste and adjust seasoning.
  2. Serve the beef bites over mashed potatoes or egg noodles and garnish with fresh parsley.

Notes

For the deepest flavor, don’t skip the batch sear—browning helps the sauce cling and turn glossy as it reduces. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot throughout. Freezing is not recommended because the butter-based sauce can separate after thawing. For a gluten-free option, use tamari instead of soy sauce.