Ingredients
Scale
- 1.5 lbs beef stew meat, trimmed and cut into 1.5-inch pieces
- 1.5 lbs baby potatoes, scrubbed and halved if large
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Pat dry 1.5 lbs beef stew meat and season with salt and pepper.
- Place beef and 1.5 lbs baby potatoes in slow cooker.
- In a bowl, whisk together 4 tbsp melted butter, 4 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp paprika, and 1/4 tsp red pepper flakes.
- Pour butter mixture over beef and potatoes, cover, and cook on Low 6–7 hours or High 3–4 hours, until beef is fork-tender.
- Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped parsley just before serving.
Notes
- For deeper flavor, sear beef in a skillet before adding to the slow cooker.
- Use babybel or Yukon Gold potatoes for creamier texture.
- Double the sauce by adding 1/2 cup beef broth if you prefer more gravy.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Slow Cooker
- Cuisine: American Comfort
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
