I’m excited to share my High Protein Slow Cooker Garlic Butter Beef Bites, a savory dish that proves Single Crockpot Meals can pack serious protein and irresistible garlic butter flavor.
I don’t usually get this excited about slow cooker dinners, but these High Protein Slow Cooker Garlic Butter Beef Bites made me change my mind. Big, tender cubes of beef chuck or sirloin soak up garlicky butter goodness and somehow stay juicy, which was a nice surprise.
I kept thinking about how this would fit into my Training Food rotation, and honestly it’s great for Single Crockpot Meals when life is messy and you need dinner to behave. There’s a small flavor twist that kinda sneaks up on you, you might not see it coming but you’ll be glad it did.
Ingredients
- Beef is rich in complete protein and iron, great for muscle growth and satiety
- Adds creamy mouthfeel and calories, gives silky garlic butter sauce and richness
- Packed with flavor and antioxidants, garlic boosts savory punch and immune supportive compounds
- Beef broth deepens meaty flavor and umami, keeps bites moist while cooking
- Tiny splash of Worcestershire amps umami and tang, brings complex savory notes
- Soy sauce is the salty umami backbone, helps brown and enrich the sauce
- Cornstarch thickens glossy sauce without extra flavor, makes a clingy coating
- Parsley adds fresh herb brightness, cuts richness and brings color and freshness
- Olive oil gives light fat and helps sear, adds subtle fruitiness
Ingredient Quantities
- 2 lb beef chuck or sirloin, cubed about 1 inch
- 4 tbsp unsalted butter
- 5 cloves garlic minced
- 1/2 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
How to Make this
1. Pat the beef cubes dry with paper towels then toss with the kosher salt, black pepper, onion powder and paprika so every piece is coated.
2. Heat the olive oil in a large skillet over medium high heat, sear the beef in batches until browned on all sides about 2 to 3 minutes per side, dont overcrowd the pan, transfer browned beef to the slow cooker.
3. In the same skillet melt 2 tbsp of the butter, add the minced garlic and cook about 30 seconds until fragrant but not burned.
4. Pour in the beef broth, then add the Worcestershire sauce and soy sauce, scrape up any browned bits from the pan and simmer 1 to 2 minutes to combine.
5. Pour the garlic beef broth mixture over the browned beef in the slow cooker, dot the top with the remaining 2 tbsp butter, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until meat is very tender.
6. About 20 minutes before serving mix the cornstarch with the cold water to make a slurry, uncover the slow cooker and stir the slurry into the sauce, then set the cooker to high and cook uncovered 15 to 30 minutes until sauce thickens and glossy.
7. Taste and adjust seasoning if needed, then stir in the chopped parsley for freshness just before serving.
8. Serve the garlic butter beef bites over rice, mashed potatoes or roasted veggies, spooning plenty of that thick buttery sauce over everything.
Equipment Needed
1. Slow cooker (crockpot), for the long gentle braise
2. Large heavy skillet (cast iron or stainless), to sear the beef in batches
3. Tongs or slotted spoon, to turn and transfer browned pieces
4. Cutting board, for cubing the beef and chopping parsley
5. Sharp chef’s knife, makes quick work of meat and garlic
6. Measuring cup and measuring spoons, for broth, sauces and spices
7. Small bowl and whisk or fork, to mix the cornstarch slurry
8. Paper towels and a wooden spoon or heatproof spatula, for patting meat dry and scraping/stirring the pan
FAQ
High Protein Slow Cooker Garlic Butter Beef Bites Recipe Substitutions and Variations
- Unsalted butter: use ghee or light olive oil. Ghee gives the same buttery flavor and holds up better to heat, use same amount. Olive oil works too but it wont be as rich.
- Beef broth: swap with chicken or vegetable broth, or dissolve a beef bouillon cube in 1/2 cup hot water. Chicken/veg will be milder so you might want a tiny pinch more salt.
- Soy sauce: use tamari (gluten free) or coconut aminos in a 1:1 swap. Coconut aminos are sweeter and less salty, so taste and adjust.
- Cornstarch: substitute arrowroot powder for a clear glossy sauce (use same amount), or use all purpose flour mixed with cold water but expect a slightly less glossy, thicker finish and you may need more flour.
Pro Tips
1. Pick the right cut and leave some fat, especially if you want fork tender bites: chuck gives that melt in your mouth texture, sirloin cooks faster and can dry out if overdone, so choose accordingly. Trim big slabs of fat but dont strip it all away or you lose flavor.
2. Get serious about browning, it makes the sauce taste way better; pat the cubes dry first, use a hot pan and sear in small batches so you actually build a good crust and fond. Cast iron helps a lot and scrape those browned bits into the deglaze, they carry most of the flavor.
3. Be careful with salt and brightness, the Worcestershire and soy are already salty so season lightly at first then taste at the end and adjust. A teaspoon or two of vinegar or a squeeze of lemon right before serving will wake up the sauce and make it less one-note.
4. Thicken and finish smart: dissolve the cornstarch completely in cold water before adding and add a little at a time, give it 10 to 20 minutes uncovered to get glossy. If it gets too thick thin with a splash of broth, if it feels greasy chill and skim the fat then reheat, and stir in the butter and parsley at the end for shine and freshness.
High Protein Slow Cooker Garlic Butter Beef Bites Recipe
I'm excited to share my High Protein Slow Cooker Garlic Butter Beef Bites, a savory dish that proves Single Crockpot Meals can pack serious protein and irresistible garlic butter flavor.
4
servings
730
kcal
Equipment: 1. Slow cooker (crockpot), for the long gentle braise
2. Large heavy skillet (cast iron or stainless), to sear the beef in batches
3. Tongs or slotted spoon, to turn and transfer browned pieces
4. Cutting board, for cubing the beef and chopping parsley
5. Sharp chef’s knife, makes quick work of meat and garlic
6. Measuring cup and measuring spoons, for broth, sauces and spices
7. Small bowl and whisk or fork, to mix the cornstarch slurry
8. Paper towels and a wooden spoon or heatproof spatula, for patting meat dry and scraping/stirring the pan
Ingredients
-
2 lb beef chuck or sirloin, cubed about 1 inch
-
4 tbsp unsalted butter
-
5 cloves garlic minced
-
1/2 cup beef broth
-
2 tbsp Worcestershire sauce
-
1 tbsp soy sauce
-
1 tsp onion powder
-
1 tsp paprika
-
1 tsp kosher salt
-
1/2 tsp black pepper
-
2 tbsp cornstarch
-
2 tbsp cold water
-
1 tbsp olive oil
-
2 tbsp chopped fresh parsley
Directions
- Pat the beef cubes dry with paper towels then toss with the kosher salt, black pepper, onion powder and paprika so every piece is coated.
- Heat the olive oil in a large skillet over medium high heat, sear the beef in batches until browned on all sides about 2 to 3 minutes per side, dont overcrowd the pan, transfer browned beef to the slow cooker.
- In the same skillet melt 2 tbsp of the butter, add the minced garlic and cook about 30 seconds until fragrant but not burned.
- Pour in the beef broth, then add the Worcestershire sauce and soy sauce, scrape up any browned bits from the pan and simmer 1 to 2 minutes to combine.
- Pour the garlic beef broth mixture over the browned beef in the slow cooker, dot the top with the remaining 2 tbsp butter, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until meat is very tender.
- About 20 minutes before serving mix the cornstarch with the cold water to make a slurry, uncover the slow cooker and stir the slurry into the sauce, then set the cooker to high and cook uncovered 15 to 30 minutes until sauce thickens and glossy.
- Taste and adjust seasoning if needed, then stir in the chopped parsley for freshness just before serving.
- Serve the garlic butter beef bites over rice, mashed potatoes or roasted veggies, spooning plenty of that thick buttery sauce over everything.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 291g
- Total number of serves: 4
- Calories: 730kcal
- Fat: 63g
- Saturated Fat: 25g
- Trans Fat: 1g
- Polyunsaturated: 4g
- Monounsaturated: 33g
- Cholesterol: 196mg
- Sodium: 995mg
- Potassium: 680mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 2g
- Protein: 59g
- Vitamin A: 460IU
- Vitamin C: 3.5mg
- Calcium: 30mg
- Iron: 5.9mg
