Ingredients
- 2 pounds of beef chuck, cut into bite-sized pieces
- 1 pound of baby potatoes, halved
- 4 tablespoons unsalted butter
- 5 cloves of garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup beef broth
- 1 tablespoon olive oil
Feel free to substitute baby potatoes with Yukon Gold potatoes, or if you’re feeling adventurous, sweet potatoes for a hint of sweetness. If fresh herbs are unavailable, dried thyme and rosemary can work in a pinch.
Instructions
- Begin by heating the olive oil in a large skillet over medium-high heat.
- Add the beef pieces to the skillet and sear them until they are browned on all sides. This step locks in the flavor, much like how my abuela would always insist on searing her meats for that extra depth.
- Transfer the beef to your slow cooker, followed by the halved potatoes.
- In the same skillet, melt the butter over medium heat. Add the minced garlic, thyme, and rosemary, sautéing for about 1-2 minutes until fragrant.
- Pour the garlic butter mixture over the beef and potatoes in the slow cooker.
- Add in the beef broth, ensuring the liquid covers the ingredients partially. Season with salt and pepper to your liking.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is fork-tender and the potatoes are cooked through.
- Once cooked, give everything a gentle stir before serving, and enjoy the comforting aroma that fills your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International