Description

A hearty, protein-rich meal featuring tender beef chuck and flaky potatoes in a cozy garlic-butter sauce, perfect for busy weeknights without losing flavor.

Ingredients

Beef stew meat (2 pounds), well-marbled chuck roast cut into 1-inch cubes
Baby yellow potatoes (1 pound), baby Yukon gold or red potatoes
Onion powder (1 tablespoon)
Garlic powder (1 teaspoon)
Seasoned salt (2 teaspoons), prefer Lawry’s blend
Chopped fresh garlic (1 tablespoon), minced
Unsalted butter (5 tablespoons), cut into 5 slices

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Instructions

Season beef cubes with onion powder, garlic powder, and seasoned salt.
Add cubed beef to slow cooker and cook on low for 3 hours.
Toss in unpeeled baby potatoes (scrubbed clean) and stir to coat; continue cooking for 2.5 hours.
Place butter slices evenly over the mixture and distribute minced garlic on top.
Cook for final 30 minutes without lifting lid to infuse butter and garlic into the sauce.
Serve warm, optionally garnished with fresh parsley.

Notes

Use beef chuck for optimal tenderness
Thin-skinned baby Yukon gold potatoes hold shape best
Adjust bold garlic intensity by adding more/less chopped garlic
Dairy-free option: substitute butter with garlic-infused olive oil (5 tbsp)

Prep Time: 15
Cook Time: 375
Category: Dinner Recipes
Method: Slow Cooking
Cuisine: American