Ingredients
- 2 lbs beef (chuck or stew meat), cut into bite-sized pieces
- 4 tablespoons butter
- 5 cloves fresh garlic, minced
- 4 russet or Yukon gold potatoes, peeled and diced
- 1 cup beef broth
- Salt and pepper to taste
- 1 teaspoon rosemary (fresh or dried)
- 1 teaspoon thyme (fresh or dried)
- Optional: 1 cup carrots or peas
Instructions
- Prepare the Ingredients: Chop your beef into bite-sized pieces, and peel and dice the potatoes if you haven’t already. Mince the garlic finely.
- Sear the Beef: In a skillet, melt 1-2 tablespoons of butter over medium-high heat. Add the beef bites and sear until browned on all sides.
- Add Garlic: Toss in minced garlic towards the end of the searing process to prevent it from burning.
- Transfer to Slow Cooker: Once the beef is seared, transfer it to the slow cooker. Add the diced potatoes and any additional veggies you’re using.
- Make the Broth Mixture: In a bowl, whisk together beef broth, remaining melted butter, and herbs; pour over the beef and potatoes in the slow cooker.
- Cook: Set your slow cooker on low for 7-8 hours or high for 3-4 hours.
- Serve: Once the dish is ready, stir and taste for seasoning adjustments. Serve hot, topped with fresh herbs if desired.
Notes
For extra depth, a splash of Worcestershire sauce can enhance the umami flavors. This dish can be prepared the night before and refrigerated to develop flavors before cooking.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern
- Diet: Gluten-Free