Description
A cozy and effortless slow cooker dish featuring tender beef and baby potatoes infused with a garlic-butter sauce, perfect for autumn dinners.
Ingredients
- 2 lbs beef chuck, cut into 1½-inch cubes
- 1½ lbs baby potatoes, halved
- 6 tbsp unsalted butter
- 8 cloves garlic, minced
- 1 large onion, thinly sliced
- 1 cup low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil (for searing)
- Fresh parsley, chopped, for garnish
Instructions
- Pat the beef dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides (about 2–3 minutes per side). Transfer seared beef to the slow cooker.
- In the same skillet, reduce heat to medium, add 2 tbsp butter, then sauté the onion until translucent, 4–5 minutes. Add garlic and cook 30 seconds more until fragrant. Stir in Dijon and Worcestershire sauce.
- Add remaining butter to the skillet and let it melt into the pan juices, scraping up brown bits for extra flavor. Pour this mixture and any juices over the beef in the slow cooker. Add beef broth and dried thyme.
- Nestle the halved baby potatoes around and atop the beef. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until beef is fork-tender and potatoes are soft.
- Taste and adjust seasonings. Garnish with chopped parsley and serve with crusty bread or a seasonal side.
Notes
For creamier finish, stir in a splash of heavy cream in the last 15 minutes. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American