You know those dinners where you throw everything into the slow cooker, walk away, and somehow everyone thinks you spent all day cooking? Slow Cooker Steak and Potatoes is exactly that kind of meal. The beef cooks down into tender slow cooker steak bites, while the baby potatoes soak up all that buttery au jus and onion flavor. There is plenty of garlic in there too, giving you those garlic butter steak bites vibes with a rich, savory gravy that makes you want to grab a dinner roll and clean the bowl. It is cozy, filling, and exactly what I need on the nights when dinner has to make itself!
If you are building out a full comfort food dinner, these Slow Cooker Steak and Potatoes pair really well with Broccoli Rice Casserole, Bacon and Balsamic Brussel Sprouts, or Bacon Wrapped Asparagus. Add some dinner rolls to soak up the gravy, then finish everything off with Strawberry Dump Cake for dessert.
Equipment
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Ingredients
- Stew meat
- Baby potatoes
- Medium onion
- Salted butter
- Au jus gravy mix
- Onion soup mix
- Minced garlic
- Salt
- Pepper
Directions
Add the stew meat, baby potatoes, onion, butter, au jus gravy mix, onion soup mix, garlic, salt, and pepper to your slow cooker.
Cover the slow cooker and cook on high for 4 to 5 hours or on low for 6 to 8 hours.
Stir the steak bites and serve with your favorite vegetable on the side.
What should I serve with my Slow Cooker Steak and Potatoes?
- Serve your Slow Cooker Steak and Potatoes with dinner rolls or toasted bread to soak up the gravy. Green beans, steamed or roasted broccoli, cucumber and tomato salad, broccoli salad, or cornbread salad all work well on the side. These slow cooker steak bites are filling enough to be the main event, so one simple vegetable and some bread are really all you need.
FAQs (Because Life’s Too Busy for Guesswork)
It is not necessary to sear the stew meat first. Though you can if you would prefer, it will still cook to a perfectly tender consistency without searing it in this recipe.
Yes, if you would like to add vegetables such as carrots, mushrooms, or parsnips to the slow cooker, you can.
No, the baby potatoes are small enough to leave whole and still cook completely through.
For this particular dish, you want the internal temperature of the stew meat to reach 195°F to 205°F; this ensures it is done but also fall-apart tender.
What are substitutions that I can make?
- Stew meat – Cutting up an eye of round or chuck roast are also options.
- Baby potatoes – These come in white, red, and melody colors; go with the one you would prefer.
- Medium onion – A yellow or white onion would be the best option, but a red onion will also work.
- Salted butter – Unsalted butter is also an option.
How should I store my leftovers?
- Slow Cooker Garlic Steak and Potatoes should be stored in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Place leftovers in a saucepan and heat over medium heat, stirring frequently for 5-10 minutes or until thoroughly heated. Another option is to microwave smaller portions.
- To Freeze: For longer storage life, you can place the completely cooled leftovers in a freezer-safe airtight container or Ziploc and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Slow Cooker Steak and Potatoes
Equipment
- Slow cooker
- Knife and cutting board
- Measuring Spoons
Ingredients
- 2 pounds stew meat
- 1 ½ pounds baby potatoes
- 1 medium onion sliced
- 4 tablespoons salted butter sliced
- 1 1 oz packet au jus gravy mix
- 1 1 oz packet onion soup mix
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Add the stew meat, baby potatoes, onion, butter, au jus gravy mix, onion soup mix, garlic, salt, and pepper to your slow cooker.
- Cover the slow cooker and cook on high for 4 to 5 hours or on low for 6 to 8 hours.
- Stir the steak bites and serve with your favorite vegetable on the side.
