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Turn basic steak chunks and spuds into a buttery, garlicky treat with minimal work. This crockpot method delivers juicy, soft meat and spuds that grab all the tasty flavors. Your home will smell wonderful the whole day while it cooks.
The last batch I made had my kid texting from class asking what smelled so good when he walked in. It's now our go-to Monday meal—dump it all in before work, dinner's waiting when we get back.
Key Components
- Good stew beef: Pick chunks with nice fat marbling
- Baby potatoes: They time perfectly with the meat cooking
- Actual butter: This isn't where you want to cut corners
- Raw garlic: Packs way more punch than pre-minced options
- Basic spices: Keep them simple to let the butter shine through
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Step-by-Step Guidance
- Extra Flavor Option:
- When you've got time, brown the meat first those crunchy edges are worth it.
- Clever Arrangement:
- Put meat and potatoes in different spots for better cooking results.
- Spice Tips:
- Don't hold back on seasonings they'll get milder as they cook.
- Garlic Trick:
- Make sure that minced garlic gets spread all around for better taste.
- Butter Placement:
- Cut butter into chunks and drop them across the top surface.
I found out by chance that browning the meat beforehand makes the butter mixture richer. Now I always take those extra minutes when I can the deeper taste is totally worth it.
Great Side Matches
Go light on extras since this dish is plenty rich by itself. A fresh green salad with tangy dressing balances everything nicely. I sometimes throw in steamed broccoli just to mop up more of that amazing garlic butter mix.
Custom Tweaks
Throw in some mushrooms during the final hour they turn amazing in the butter sauce. I sometimes mix in small white onions with the potatoes. If you like herbs, fresh sprigs of rosemary or thyme on top smell fantastic while cooking.
Keeping Leftovers
Put any extras in sealed containers with some of the butter sauce. They'll stay good for three days, though at my house they're usually gone by tomorrow's lunch. Warm them up slowly to keep the meat juicy.
Easy Shortcuts
Get everything ready the night before and stick it in the fridge just dump in the cooker next morning. Keep bags of seasoned meat chunks in your freezer for quick meals.
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After trying many versions of this dish, I've realized that often the easiest mixes create the tastiest meals. For busy weeknights or lazy weekends, this meal gives you fancy restaurant flavors with barely any effort. My favorite part? When you open the lid and that garlic butter smell hits you it makes an ordinary day feel special.
Frequently Asked Questions
- → Should I brown the steak first?
- It’s not required, but searing gives extra flavor. Either way works fine.
- → What spices should I use?
- Try garlic powder, salt, pepper, onion powder, and some Italian seasoning. Adjust to your liking!
- → Can I swap mini potatoes for bigger ones?
- Totally! Just chop larger potatoes into small chunks for consistent cooking.
- → What sides pair nicely with it?
- Keep it simple! A green salad or steamed veggies like broccoli work great here.
- → How do I know it’s cooked through?
- The steak should hit 145°F inside, and the potatoes should easily give when poked with a fork.