Slow Cooker Garlic Butter Steak Bites & Potatoes (with Carrots & Green Beans)

Beef and baby potatoes side by side in the Crock-Pot, garlic butter over everything, and carrots and green beans layered on top — our version of a Pinterest favorite, adapted from Simply Mom Eats.

Serves 4. 15 minutes of prep, then 4–5 hours on HIGH or 7–8 hours on LOW.

Ingredients

• 1½ pounds beef stew meat, cut into bite-size pieces
• 1½ pounds mini potatoes, washed and dried
• 3–4 carrots, peeled and sliced into coins (about 2 cups)
• 1 can (14.5 oz) cut green beans, drained (or about 2 cups fresh or frozen)
• 1 stick (½ cup) butter, sliced into pats
• 2 tablespoons minced garlic
• 2 tablespoons olive oil
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning

Directions

1. Prep the cooker. Give the inside of a 6-quart slow cooker a light spray of non-stick cooking spray.
2. Optional sear. If you’ve got the time, brown the stew meat in a hot skillet, 1–2 minutes per side. It adds flavor, but it cooks up fine straight in the pot — that’s how this batch went in.
3. Layer the meat and potatoes. Beef on one side of the cooker, mini potatoes on the other. Drizzle the olive oil over the potatoes.
4. Season it all. Sprinkle the salt, pepper, onion powder, garlic powder, and Italian seasoning over both sides. Spoon the minced garlic across the top, then lay the butter pats over everything so they melt down through it.

5. Add the carrots and green beans. Spread the carrot coins and green beans in a layer over the top of the meat and potatoes.
6. Slow cook. Lid on. Cook on HIGH 4–5 hours or LOW 7–8 hours, until the beef is tender (145°F inside) and the potatoes are fork-tender. Try not to lift the lid — it lets the heat out.
7. Serve. Give it a gentle stir to coat everything in the garlic butter, rest 5–10 minutes, and taste for salt before it hits the table.