Buttery Beef Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tbsp fresh parsley, chopped (for topping later)
02 -
1/4 cup beef broth or stock
03 -
Salt and pepper to taste
04 -
1/2 tsp onion powder
05 -
1 tsp smoked paprika
06 -
1 tsp dried rosemary
07 -
1 tsp dried thyme
08 -
1 tbsp olive oil
09 -
4 garlic cloves, finely chopped
10 -
4 tbsp butter, melted (unsalted)
11 -
1 lb small potatoes, cut in half (or quarters if bigger)
12 -
1.5 lbs stew beef or chuck roast, diced into 1-inch pieces
# Instructions:
01 -
Warm some olive oil in a pan over medium-high heat. Sear beef pieces for about 2–3 minutes on each side until browned. Move the beef into the slow cooker once seared.
02 -
Combine melted butter with minced garlic, thyme, rosemary, smoked paprika, onion powder, plus salt and pepper in a small bowl.
03 -
Put the potato halves at the bottom of the slow cooker. Pour half the garlic butter mix over them. Layer on the browned beef and top it with the remaining garlic butter. Lastly, pour in the beef broth.
04 -
Put the lid on and set the slow cooker to low for 6–8 hours or on high for 3–4 hours until both beef and potatoes are tender.
05 -
Gently stir everything so the sauce coats the beef and potatoes well. Add fresh parsley over the top just before eating. Serve while hot.
# Notes:
01 -
Toss in veggies like green beans or carrots for added nutrients and a pop of color.
02 -
Want a thicker sauce? Mix 1 tbsp cornstarch with 1 tbsp water, heat the liquid from the cooker in a saucepan, and stir it in.
03 -
Leftovers can be kept in the fridge, sealed tight, for up to 3 days.