Ingredients
Equipment
Method
- Spray the inside of your 6-quart slow cooker with cooking spray to prevent sticking and make cleanup easier.
- Place beef stew meat on one side of the slow cooker and baby potatoes on the other side, keeping them separate for proper seasoning.
- Evenly season everything with onion powder, garlic powder, and seasoned salt, making sure both the beef and potato sides get their fair share.
- Carefully toss the beef side to coat all pieces with seasonings, keeping it as separate from the potatoes as possible for even flavor distribution.
- Sprinkle the chopped garlic evenly over the top of both beef and potatoes for maximum garlic flavor infusion.
- Dot the top with butter pads, distributing them evenly across the slow cooker. The butter will melt and create a rich sauce.
- Cover and cook on low for 6 hours, or until beef is fall-apart tender and potatoes are cooked through. Avoid lifting the lid during cooking.
- Serve hot with the garlic butter sauce from the bottom of the slow cooker spooned generously over the top.
Notes
TIPS: For faster cooking, use cubed sirloin steak and cook on high for 4 hours. No searing needed - this recipe delivers delicious results without the extra step. Can substitute beef tips or ribeye steak for stew meat. Mix baby Yukon and baby red potatoes for variety. No liquid needed - butter and beef fat create plenty of sauce. Leftovers store well for 3-4 days in refrigerator. Freezes beautifully for up to 3 months.
