Crockpot Buttery Beef and Potatoes

Ingredients

• 2 lb Stew meat
• 1 lb Baby yellow potatoes
• 3 Garlic (Cloves, minced (source spells this “miced”))
• Salt (To taste)
• Black pepper (To taste)
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 1 packet Lipton Recipe Secrets Onion Soup (Dry onion soup mix)
• 1 stick Butter

Steps

1. 1

   Add the stew meat and baby potatoes to the crockpot.

2. 2

   Season the beef and potatoes with salt, pepper, garlic powder, and onion powder.

3. 3

   Add the dry onion soup mix and freshly minced garlic. Toss everything together until the beef and potatoes are evenly coated in the seasonings.

4. 4

   Place the butter directly on top. Cover the crockpot and cook on HIGH for about 6 hours, or until the beef is fork-tender and the potatoes are cooked through.

5. 5

   Give everything a good stir before serving so the beef and potatoes are coated in the buttery juices at the bottom of the crockpot.

Notes

For larger baby potatoes, cut them in half. The beef is ready when it easily pulls apart with a fork. Store leftovers in an airtight container in the refrigerator for 3–4 days; reheat portions in the microwave or warm in a covered skillet. The beef can be frozen for up to 3 months; potatoes may soften after thawing and reheating. Carrots or mushrooms can be added, and baby gold or baby red potatoes can be substituted.

Nutrition per serving

• main
• slow-cooker
• comfort food
• beef
• gluten-containing
• dinner