Garlic Butter Beef, Thoughts, and Potatoes Crock Pot Meal

Some might say that I’m a loner, but I just call it being free. I am my heart, only owner. For at least I used to be. Cause now wildfire is raging deep inside. And my horn strings are pulling like the tide. Hi everyone. I’m already from Southern Country. And I’m Kelvin. And today we’re going to make an easy crock pot meal. And it’s called garlic butter, beef, thoughts, and potatoes. And so me and Kevin had some stew beef meat in our freezer that we wanted to use up today. It’s been in there, not a long time, but it’s ready to be used in it. It is. And so we came across this recipe. And so it’s an easy recipe. And we thought that it would be a really good one today.

Why You’ll Love This

And so it’s an easy recipe. And we thought that it would be a really good one today. I usually have a lot of ketchup work to do. And so I like a good crop-fuck meal on Monday. So that I would have to do a lot of ketchup. And I can do my housework. You can’t hardly not like beef and potatoes. our house has been smelling great all that I had. Oh, I’ve been loving it. And it was a really good recipe. So I’ve already tasted a little bit of the meat and it was so tender. And it was very delicious. You know, this is one way to use up your potatoes and some of your meat that you have in the freezer. It is really good. That is great. Very tender. Yeah, it’s very good recipe. All that’s just so tender that meat is just falling apart. This is great. Very inexpensive.

Ingredients

• stew beef meat (about 12 ounces, original recipe calls for a pound and a half)
• potatoes (russets, original recipe calls for little yellow potatoes)
• oil (for searing)

Spices

• garlic
• onion powder
• smoked paprika
• dried thyme
• salt to taste
• pepper to taste

For the Broth

• beef broth (one quarter of a cup)

For the Garlic Butter

• unsalted butter (a half of a stick)
• garlic (three cloves / three good heaping teaspoons)

Instructions

1. First step is we’re going to sear all the beef bites and get them started seared.
2. The oil is probably not quite hot enough yet.
3. I give it just about one more minute and then we’ll put them in there.
4. I think my oil is hot enough now.
5. So we’ll go ahead and add this beef into it.
6. And we’re going to sear it from that tube to the three minutes on each side.
7. Okay. So I’ll go ahead and put these in the crop pot.
8. I’m going to let that rest right there because this cast iron skillet is definitely heavy.
9. We’ve already washed our potatoes.
10. I’ll just go ahead and chop these potatoes up while I’m here.
11. Is that about the right size you think?
12. Yeah.
13. I’ll try to get my all but same thickness.
14. Mm-hmm. So they’ll cook good. Mm-hmm. Mm-hmm. Mm-hmm.
15. Okay, Marie, next step is put the potatoes in.
16. Let me hold them up there close and I’ll let you put them all in.
17. I think we’ll put them around the side.
18. Okay.
19. Okay. Now, if you don’t want you peeling some, you can take those off.
20. Okay. Can I water the potatoes? You think I got too many?
21. You never have too many potatoes, Steve.
22. Okay. If you don’t like the placement of them, I’ll let you do them.
23. You did good.
24. There you go, Marie. Big broth goes next.
25. Okay. All right.
26. How do you want your big broth poured in the center over the potatoes?
27. You just spread around.
28. Any words should run all down.
29. Next, we’re going to mix up the garlic butter.
30. And this is a, it’s a height of a stick of butter and it’s unsalted butter.
31. And go ahead and pour this in.
32. And I get powder and the smoked paprika, the thyme and the salt and pepper.
33. I’m going to go ahead and put the garlic in first and I think it costs for three cloves.
34. And I’m just going to put about three good heaping teaspoons for garlic.
35. Now, the seasonings, this was, well, onion powder.
36. Yeah. Smoked paprika. Right. And thyme. Right. And then this is salt and black pepper.
37. Almost just stir that real good.
38. They didn’t make a good big paste, didn’t it, Marie?
39. Yeah.
40. Are you going to put it directly on the beef or around the potatoes?
41. How are you going to do that?
42. I’m just going to sort of spray it out a little bit all the way around.
43. I’ll get some on the potatoes and some on the beef.
44. It should melt and run down.
45. There’s a little bit right there if you want to get that.
46. On the side.
47. Go ahead and get all that seasoning in there we can.
48. I think I’m going to couple these potatoes up high and go over into the middle.
49. Yeah.
50. Just so they’ll cook good.
51. I was thinking that they might cook all, you know, and kind of scorch on the side too.
52. Yeah. We don’t want that then.
53. Cover and cook on low for six to eight hours on high three to four hours until the beef is tender.
54. And the potatoes are cooked red.
55. So I think what we’ll do is we’ll cook ours on high for maybe about two hours to get it started real good and then we’ll turn down low for maybe two or three hours.
56. That sounds good to me.
57. Okay. So we’re going to get this started cooking and we’ll be back with you later this afternoon.
58. When it’s done.
59. We cooked it for two hours on high first.
60. Then we turned it down on low and cooked it for two hours on low.
61. So, they cooked a total of four hours.

Cooking Tips

If you don’t want you peeling some, you can take those off. You could add just a few carrots to this if you want to. And it might make it look color-wise, different, everything.

Serving Suggestions

Now, you could serve this on rice or you could put it on noodles. You could serve any side you want to serve with it. But this right here is just going to be a meal for us on its own. And if you want something green, you can slice up some cucumbers.

So, I hope y’all have a great evening. And so, y’all do what you love and love what you do. Bye!