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Slow Cooker Garlic Butter Beef Bites

Slow Cooker Garlic Butter Beef Bites are tender, pull-apart beef chunks simmered in a savory garlic-butter sauce. Expect a glossy, buttery finish after a low or high slow-cook, great over mashed potatoes, noodles, or rice.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

beef stew meat or sirloin
  • 2 lb beef stew meat or sirloin, cut into 1.5-inch pieces
butter
  • 6 tbsp butter, divided
garlic
  • 6 garlic, minced
beef broth
  • 0.5 cup beef broth
soy sauce
  • 2 tbsp soy sauce
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
onion powder
  • 1 tsp onion powder
smoked paprika
  • 0.5 tsp smoked paprika
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
red pepper flakes
  • 0.25 tsp red pepper flakes
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Add ingredients to the slow cooker
  1. Add the beef pieces to the slow cooker, spreading them into an even layer so they cook uniformly. Visual cue: the 1.5-inch chunks should be visible across the base.
  2. Add beef broth, soy sauce, Worcestershire sauce, minced garlic, onion powder, smoked paprika, salt, black pepper, and red pepper flakes to the slow cooker. Visual cue: the liquid and spices should look evenly distributed over the meat.
  3. Place 4 tablespoons of sliced butter on top of the beef so it melts into the sauce during cooking. Visual cue: small butter pieces sit on the surface without fully disappearing yet.
Slow-cook until tender
  1. Cook on low for 4–5 hours, or high for 2–3 hours, until the beef is tender and pulls apart easily. Visual cue: the meat should break apart with light pressure and look glossy in the sauce.
Finish and serve
  1. Stir in the remaining 2 tablespoons of butter until fully melted and the sauce looks glossy. Visual cue: the sauce shifts from matte to shiny, coating the beef.
  2. Serve the beef bites over mashed potatoes, egg noodles, or rice, and garnish with fresh parsley. Visual cue: bright green parsley flecks sit on top of glistening meat.

Notes

Pro tip: cut the beef into consistent 1.5-inch pieces so everything reaches pull-apart tenderness at the same time. Refrigerate leftovers in an airtight container for up to 3–4 days; freeze up to 2 months. For a lower-sodium option, use reduced-sodium beef broth and replace the soy sauce with low-sodium soy sauce while keeping the rest the same.