Beef Butter Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb baby potatoes, sliced in half (cut smaller if needed)
02 -
1.5 lbs of stew meat or beef chuck roast cut into 1-inch chunks
03 -
4 garlic cloves, finely chopped
04 -
4 tbsp melted unsalted butter
05 -
1 tsp smoked paprika
06 -
1 tbsp olive oil
07 -
1 tsp dried rosemary
08 -
1 tbsp dried thyme
09 -
1/2 tsp powdery onion seasoning
10 -
Salt and black pepper to season how you like
11 -
1/4 cup of beef stock
12 -
2 tbsp fresh parsley, minced for topping
# Instructions:
01 -
Warm up some olive oil over medium-high heat in a pan. Cook the beef until you see a rich brown on each side, around 2–3 minutes per side. Move the meat into the slow cooker.
02 -
Combine melted butter with garlic, thyme, rosemary, smoked paprika, onion powder, salt, and pepper in a tiny bowl.
03 -
Spread out the potatoes at the bottom of the cooker. Pour half the buttery-garlic mixture over them. Put the browned beef pieces on top, finish with the rest of the butter mix, and drizzle the beef stock over everything.
04 -
Put the lid on tight and cook. Use low heat for 6–8 hours, or high heat for 3–4 hours, until the meat is nice and soft and the potatoes are completely done.
05 -
Gently mix so everything's coated in sauce. Sprinkle the parsley all over before dishing it up. Serve hot!
# Notes:
01 -
Toss in extra veggies like carrots or green beans to bump up nutrition and add some color
02 -
To make the sauce thicker, move the liquid to a pot, mix in 1 tbsp of cornstarch blended with 1 tbsp water, and cook until it thickens
03 -
Keep leftovers sealed in the fridge for up to 3 days