Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1.5 lbs Yukon gold potatoes, cut into 1-inch cubes
- 6 cloves garlic, minced
- 1/2 cup unsalted butter, melted
- 1/4 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- In a large bowl, combine the beef cubes, potatoes, minced garlic, melted butter, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper.
- Transfer the mixture to your slow cooker. Spread evenly.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the beef is very tender and the potatoes are easily pierced with a fork.
- Garnish with fresh parsley before serving. Serve hot.
Notes
For extra flavor, sear the beef cubes in a skillet before adding them to the slow cooker. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with a side salad or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg