Buttery Garlic Steak and Potato Bites
Indulge in the mouthwatering flavors of our Buttery Garlic Steak and Potato Bites, where tender steak meets perfectly roasted potatoes, all simmered to perfection in a rich garlic butter sauce. This effortless crockpot dish is a crowd-pleaser that fills your home with an irresistible aroma, making dinner a breeze and delighting your taste buds with every bite!
Prep
15
min
Cook
300
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 1.5 cup Baby carrots (360 ml)
- 1 French onion dip
- 2 tbsp Garlic Seasoning (30 ml)
- 2 cups Golden potatoes, cubed (480 ml)
🥛Dairy & Eggs(1)
- 1 stick Butter
🍯Sauces & Condiments(1)
- 3 tbsp Worcestershire sauce (45 ml)
📦Other(1)
- 2 lbs Stew meat (907 g)
Nutrition (per serving)
Calories
475
Protein
32g
Carbs
16g
Fat
32g
👨🍳 Instructions
- 1
Place the stew meat in the crockpot.
- 2
Cube the golden potatoes and add them to the crockpot.
- 3
Add the French onion dip over the meat.
- 4
Pour in the Worcestershire sauce.
- 5
Add the garlic seasoning and baby carrots.
- 6
Place the stick of butter on top.
- 7
Cook on low for 8 hours or high for 5 hours.
💡 Pro Tips
- ✓Cut stew meat into 1.5-2 inch chunks rather than leaving whole because smaller pieces increase surface area for browning and allow collagen to gelatinize more evenly, reducing cook time by 1-2 hours while improving tenderness.technique1.5-2 inch chunks
- ✓Brown the stew meat in a separate pan at 350°F for 3-4 minutes per side before adding to the crockpot to develop 200+ new flavor compounds through Maillard reaction, compensating for the lack of browning during slow cooking.timing350°F, 3-4 minutes per side
- ✓Reduce butter to 4 tbsp (half a stick) and add it only in the final 30 minutes of cooking because the French onion dip already contains 50% fat, and excess butter can separate and create a greasy mouthfeel rather than emulsifying into the sauce.ingredient4 tbsp (half stick), final 30 minutes
- ✓Cut potatoes to exactly 1-inch cubes and add them at the 3-hour mark on low (or 1.5 hours on high) instead of at the start, because starch releases rapidly in acidic Worcestershire environments and they'll turn mushy if cooked the full duration.timing1-inch cubes, add at 3-hour mark (low) or 1.5-hour mark (high)
- ✓Drain excess liquid 30 minutes before serving and reduce on the stovetop at medium-high heat to concentrate umami compounds by 35-40%, since the crockpot's sealed environment prevents the evaporation needed for sauce depth.technique30 minutes before serving, stovetop reduction
Share this recipe
Prep
15
min
Cook
300
min
Serves
6
people
Level
beginner
Share this recipe
Buttery Garlic Steak and Potato Bites
Indulge in the mouthwatering flavors of our Buttery Garlic Steak and Potato Bites, where tender steak meets perfectly roasted potatoes, all simmered to perfection in a rich garlic butter sauce. This effortless crockpot dish is a crowd-pleaser that fills your home with an irresistible aroma, making dinner a breeze and delighting your taste buds with every bite!
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 1.5 cup Baby carrots (360 ml)
- 1 French onion dip
- 2 tbsp Garlic Seasoning (30 ml)
- 2 cups Golden potatoes, cubed (480 ml)
🥛Dairy & Eggs(1)
- 1 stick Butter
🍯Sauces & Condiments(1)
- 3 tbsp Worcestershire sauce (45 ml)
📦Other(1)
- 2 lbs Stew meat (907 g)
Nutrition (per serving)
Calories
475
Protein
32g
Carbs
16g
Fat
32g
👨🍳 Instructions
- 1
Place the stew meat in the crockpot.
- 2
Cube the golden potatoes and add them to the crockpot.
- 3
Add the French onion dip over the meat.
- 4
Pour in the Worcestershire sauce.
- 5
Add the garlic seasoning and baby carrots.
- 6
Place the stick of butter on top.
- 7
Cook on low for 8 hours or high for 5 hours.
💡 Pro Tips
- ✓Cut stew meat into 1.5-2 inch chunks rather than leaving whole because smaller pieces increase surface area for browning and allow collagen to gelatinize more evenly, reducing cook time by 1-2 hours while improving tenderness.technique1.5-2 inch chunks
- ✓Brown the stew meat in a separate pan at 350°F for 3-4 minutes per side before adding to the crockpot to develop 200+ new flavor compounds through Maillard reaction, compensating for the lack of browning during slow cooking.timing350°F, 3-4 minutes per side
- ✓Reduce butter to 4 tbsp (half a stick) and add it only in the final 30 minutes of cooking because the French onion dip already contains 50% fat, and excess butter can separate and create a greasy mouthfeel rather than emulsifying into the sauce.ingredient4 tbsp (half stick), final 30 minutes
- ✓Cut potatoes to exactly 1-inch cubes and add them at the 3-hour mark on low (or 1.5 hours on high) instead of at the start, because starch releases rapidly in acidic Worcestershire environments and they'll turn mushy if cooked the full duration.timing1-inch cubes, add at 3-hour mark (low) or 1.5-hour mark (high)
- ✓Drain excess liquid 30 minutes before serving and reduce on the stovetop at medium-high heat to concentrate umami compounds by 35-40%, since the crockpot's sealed environment prevents the evaporation needed for sauce depth.technique30 minutes before serving, stovetop reduction