Ingredients
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2½ lb (1.1 kg) beef chuck roast or stew meat, cut into cubes
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5 tablespoons unsalted butter, cut into pieces
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6 cloves garlic, minced
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1 cup beef broth
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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1 teaspoon Italian seasoning
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1 teaspoon smoked paprika
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1 teaspoon black pepper
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¾ teaspoon salt, or to taste
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1 tablespoon olive oil (optional, for browning)
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2 tablespoons fresh parsley, chopped
Optional sauce thickener
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1 tablespoon cornstarch
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1 tablespoon cold water
Instructions
Step 1: Prepare the beef
Cut the beef into evenly sized, approximately 1½-inch cubes. Pat dry with paper towels. Season with salt, black pepper, smoked paprika, thyme, and Italian seasoning.
Step 2: Brown the beef
Heat olive oil in a skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side. This step is optional but adds a deeper, richer flavor.
Step 3: Add ingredients to the slow cooker
Place the beef cubes in the slow cooker. Add minced garlic and Worcestershire sauce. Pour in the beef broth and distribute the butter pieces evenly over the beef.
Step 4: Slow cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender. Cooking times may vary depending on your slow cooker and the size of the beef cubes.
Step 5: Thicken the sauce
If the sauce is too thin, mix the cornstarch with cold water until smooth. Stir it into the sauce and cook on HIGH for another 10–15 minutes, until thickened.
Step 6: Finish and serve
Gently stir the beef to coat every piece in the garlic butter sauce. Sprinkle with fresh parsley and serve warm.
Nutrition Information
Estimated per serving, assuming 6 servings.
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Calories: 400–500 kcal
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Protein: 35–42 g
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Carbohydrates: 2–5 g
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Total fat: 27–35 g
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Saturated fat: 12–16 g
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Fiber: 0–1 g
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Sugars: 0–2 g
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Sodium: 450–750 mg
Nutrition values vary depending on the beef cut, butter, broth, and serving size.
Tips for Best Results
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Use beef chuck: Its marbling helps the meat become tender during slow cooking.
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Use fresh garlic: Freshly minced garlic creates a more aromatic sauce.
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Avoid excess liquid: The beef releases juices as it cooks, so 1 cup of broth is usually sufficient.
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Add vegetables: Carrots, mushrooms, and potatoes make excellent additions.
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Make it lighter: Reduce the butter to 2–3 tablespoons and trim excess fat from the beef.
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Store leftovers: Refrigerate in an airtight container for 3–4 days or freeze for up to 3 months.
Allergy note: The basic recipe contains no nuts, but check the labels on beef broth and Worcestershire sauce for potential allergens.
Serving suggestions: Serve over mashed potatoes, rice, egg noodles, or roasted vegetables to soak up the delicious garlic butter sauce.