Slow Cooker Garlic Butter Steak Bites with Potatoes (Printable version)
Tender steak bites and baby potatoes slow-cooked in rich garlic butter sauce for an effortless, comforting meal.
# List of ingredients:
→ Meats
01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
→ Vegetables
02 - 1.5 lbs baby potatoes, halved or quartered if large
03 - 1 small yellow onion, diced
04 - 2 tablespoons fresh parsley, chopped for garnish
→ Fats & Dairy
05 - 5 tablespoons unsalted butter, melted
→ Aromatics & Seasonings
06 - 6 cloves garlic, minced
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary
12 - 1/4 teaspoon crushed red pepper flakes, optional
→ Other
13 - 2 tablespoons olive oil
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Sear steak cubes for 1-2 minutes until browned on all sides, working in batches to avoid overcrowding the pan. Transfer seared meat to the slow cooker.
02 - Place halved baby potatoes and diced onion into the slow cooker with the seared steak.
03 - In a small bowl, whisk together melted butter, minced garlic, salt, black pepper, smoked paprika, dried thyme, dried rosemary, and crushed red pepper flakes if using.
04 - Pour the garlic butter mixture evenly over the steak and potatoes. Stir gently to coat everything thoroughly with the seasoning blend.
05 - Cover and cook on LOW setting for 3.5 to 4 hours, or until potatoes are fork-tender and steak reaches desired doneness.
06 - Taste the dish and adjust seasoning with additional salt or pepper if needed. Garnish generously with chopped fresh parsley just before serving.
# Expert Advice:
01 -
- The meat stays impossibly tender without any fancy techniques
- Everything cooks in one pot so cleanup is nonexistent
02 -
- Searing might feel like an extra step but it creates flavor compounds that slow cooking cannot achieve
- Crowding the pan during searing will steam the meat instead of browning it
03 -
- Pat the steak completely dry before searing or you will not get that gorgeous crust
- Let the finished dish rest for 5 minutes before serving so the sauce redistributes