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Slow Cooker Garlic Butter Beef Bites

Slow Cooker Garlic Butter Beef Bites

Slow Cooker Garlic Butter Beef Bites are your secret weapon for an incredibly flavorful and tender beef dish with minimal effort, perfect for busy weeknights or feeding a crowd.
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Prep Time 15 minutes
Cook Time 4 minutes
Low Cook Time 8 minutes
Total Time 8 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs beef sirloin or chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, thinly sliced
  • 6 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon salt, plus more to taste
  • 0.25 teaspoon black pepper, plus more to taste
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cornstarch (optional, for thickening sauce)
  • 2 tablespoons cold water (optional, for thickening sauce)
  • fresh parsley, chopped (for garnish)

Equipment

  • Slow Cooker
  • Large skillet
  • Dutch Oven (optional)
  • Paper towels
  • Small Bowl

Method
 

  1. Pat the beef cubes dry with paper towels. Heat the olive oil and 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Brown the beef cubes in batches on all sides, being careful not to overcrowd the pan. This step adds a crucial layer of flavor and a beautiful crust to the beef. Once browned, transfer the beef to your slow cooker.
    1.5 lbs beef sirloin or chuck roast, cut into 1-inch cubes, 1 tablespoon olive oil, 4 tablespoons unsalted butter, divided
  2. In the same skillet (no need to clean it), add the remaining 2 tablespoons of butter and melt over medium heat. Add the thinly sliced onion and cook until softened and slightly caramelized, about 5-7 minutes. Stir in the minced garlic and dried Italian seasoning, and cook for another minute until fragrant, being careful not to burn the garlic.
    4 tablespoons unsalted butter, divided, 1 large yellow onion, thinly sliced, 6 cloves garlic, minced, 1 teaspoon dried Italian seasoning
  3. Pour in the beef broth and Worcestershire sauce into the skillet, scraping up any browned bits from the bottom. Bring to a simmer, then carefully pour this mixture over the beef in the slow cooker.
    1 cup beef broth, 2 tablespoons Worcestershire sauce
  4. Season the beef generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir everything to combine.
    0.5 teaspoon salt, plus more to taste, 0.25 teaspoon black pepper, plus more to taste
  5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender and easily shreds.
  6. If you prefer a thicker sauce, remove the beef from the slow cooker and set aside. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour this slurry into the liquid remaining in the slow cooker and stir. Turn the slow cooker to high (if it’s not already) and cook uncovered for 15-30 minutes, or until the sauce has thickened to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
    1 tablespoon cornstarch (optional, for thickening sauce), 2 tablespoons cold water (optional, for thickening sauce), 0.5 teaspoon salt, plus more to taste, 0.25 teaspoon black pepper, plus more to taste
  7. Return the beef to the thickened sauce, or serve the beef and spoon the sauce over the top. Garnish with fresh chopped parsley before serving.
    fresh parsley, chopped (for garnish)

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 2-3 months.