Beef Potato Garlic Mix (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs beef chuck or stew chunks, diced into 1-inch cubes
02 -
1 lb small potatoes, cut in half (or quarters for bigger ones)
03 -
4 tbsp melted butter, unsalted
04 -
4 garlic cloves, finely chopped
05 -
1 tbsp olive oil
06 -
1 tsp thyme, dried
07 -
1 tsp rosemary, dried
08 -
1 tsp paprika, smoked variety
09 -
1/2 tsp powder from onions
10 -
Season with salt and pepper as needed
11 -
1/4 cup broth made from beef
12 -
2 tbsp chopped fresh parsley for topping
# Instructions:
01 -
Pour olive oil into a pan over medium-high flame. Brown beef chunks on each side for about 2-3 minutes until golden. Dump them in your slow cooker when done.
02 -
Combine your melted butter with chopped garlic, thyme, rosemary, smoky paprika, onion powder and a pinch of salt and pepper in a small dish.
03 -
Spread potato halves across the slow cooker bottom. Pour half your butter mix over them. Toss in your browned beef on top and drizzle the rest of the butter mixture. Finish by pouring beef broth over everything.
04 -
Put the lid on and set it to low for 6-8 hours or high for 3-4 hours. You'll know it's ready when the meat falls apart easily and potatoes feel soft.
05 -
Gently mix everything so the meat and potatoes get coated in all that tasty sauce. Scatter fresh parsley on top before you dish it up hot.
# Notes:
01 -
Toss in some sliced carrots or green beans to make it more colorful and nutritious
02 -
Want thicker gravy? Just take the liquid, mix 1 tbsp cornstarch with 1 tbsp water, add to a pan and cook till it thickens up
03 -
Leftovers stay good in a sealed container in your fridge for up to 3 days