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)
• 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 everything with salt, pepper, garlic powder, and onion powder.

3. 3

   Add the dry onion soup mix and minced garlic. Toss 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

   Stir well 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. Store leftovers in an airtight container in the refrigerator for 3–4 days; reheat in the microwave or slowly in a covered skillet. Beef may be frozen for up to 3 months; potatoes may soften after thawing and reheating. The source gives a HIGH setting and cooking duration but no numeric temperature.

Nutrition per serving

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