High Protein Slow Cooker Garlic Butter Beef Bites – Easy Dinner Recipe!

Let Me Tell You Why I Keep Coming Back to These Beef Bites

Okay, so here’s the deal — I’ve made these high protein slow cooker garlic butter beef bites (phew, that’s a mouthful in itself) enough times to confidently say: they’re my sofa dinner hero. You know, the kind of meal that does all the heavy lifting while you get on with other life stuff. I can still remember the first time I made these for a Sunday ‘gather round the telly’ night — the smell alone had the dog sitting much too close to the counter. Honestly, if I had a pint for every time someone’s wandered into my kitchen asking “what smells so good?” while these are bubbling away, I’d need a new fridge.

Anyway, I digress. (I always do when I start thinking about that buttery garlic aroma.) If you’re after something to stick to your ribs, packs a protein punch, and also saves you from more washing up than strictly necessary — these beef bites are for you. Plus, half the fun is sneaking a little taste every time you pass the slow cooker — just me?

Why I Keep Making These on Busy Days

I make this when I know I’ve got a looooong day ahead and no energy to properly fuss with dinner. (Also: when I buy beef on offer and need to use it all up…) My family goes bananas for these because they’re mega-flavourful and kind of remind us of pub grub, but honestly, in a much cozier way. Whenever I’ve forgotten to thaw something, I’ll sometimes even use partially frozen beef (just adds another 30 mins or so). Oh, and my sister — who claims she “can’t cook”— managed these with one phone call to me, so there’s hope for all of us.

Also, if you ever struggled to get those garlic butter flavours to properly stick to the meat (I sure have), this is the dish for you. The sauce gets into every nook, and really, nothing beats walking into your own kitchen and thinking “wow, who’s cooking?” … It’s literally just you!

The Ingredients You’ll Need — And a Couple Swaps

• Beef chuck or stew meat (about 700g or 1.5 lbs). Sometimes I use brisket if it’s on sale, but really, any well-marbled beef does the job. My grandmother swore by supermarket’s own brand. Didn’t seem to matter in the end.
• Garlic, minced – 6 cloves (ish). You can use the pre-chopped jar stuff if you’re running late — or not keen on garlicky fingers all evening.
• Butter – about 1/3 cup, or a healthy “chunk”. Salted is my move, but unsalted works too. Margarine? I mean… you could in a pinch, won’t be quite as rich.
• Beef broth – 1/2 cup, but honestly, a stock cube and hot water never did me wrong.
• Soy sauce – 2 tbsp (low sodium if you remember, I sometimes forget.)
• Dried Italian herbs – 2 tsp, or whatever mix you’ve got, honestly.
• Black pepper – Just whack a decent amount in, maybe 1/2 tsp. Or more. Or less — you get the gist.
• Optional extras:
  • Chili flakes for a bit of kick (sometimes I go wild, sometimes not)
  • Mushrooms, sliced (my other half groans at these but I love ‘em)
  • Fresh parsley for the end, chopped up

Don’t sweat the small stuff. If you’re out of one thing, just have a rummage and swap in what sounds closest.

How It’s Done — With a Few Casual Detours

1. First things first, grab your slow cooker. If it’s dusty — mine usually is — quick rinse, no judgment.
2. Plop the beef in. Not fussy about arranged neatly (is anyone?). You could brown in a frying pan with a dab of oil first for extra oomph, but actually, I find it works better if you’re in a rush to just let it go straight in raw. I’m a big fan of the path of least resistance.
3. Melt the butter in a small saucepan (or microwave, if that’s more your speed). Toss in the minced garlic, let it cook for about 1 min, just so the garlic doesn’t taste raw. (Big mistake if you skip this—once did, and my daughter said it smelled like “garlic juice”. Not ideal…)
4. Pour the lovely garlicky butter all over the beef. This is an exciting part — don’t worry if it looks a bit swimming at this stage — it always does!
5. Mix the beef broth, soy sauce, and dried herbs in a jug. Pour that over too. Add black pepper and any other bits you like (chilies, or even worcester sauce sometimes).
6. Pop the lid on that slow cooker. Set to low for 6-7 hours (my machine’s a bit moody — yours might be done quicker). Or high for about 3-4 hours if you’re not feeling particularly patient. I check and give things a stir about halfway, but if you forget — it’s no disaster.
7. This is where I usually sneak a taste. If you want it saucier, sometimes I add a splash more broth or a slosh of cream if I’m feeling fancy at the end.

Notes: Honestly, Don’t Fret If…

• I once tossed the whole garlic bulb in out of laziness, skin and all. Not recommended (bitty!) but sort of worked in a rustic way.
• If your beef seems tough, cook it a bit longer — slow cookers forgive a lot.
• If it tastes salty, a splash of water helps. Or a squeeze of lemon perks it right up, weirdly.
• I think it tastes better the next day, but it doesn’t always make it that far.

If You Feel Like Tweaking (Or Why Not?)

Once, I threw in some chopped root veggies — carrots and parsnips — and honestly, it turned out almost like a stew (but less heavy). Mushrooms work great. Tried red wine instead of broth one time, but erm, bit too boozy for me. You can try chicken thighs for a switch-up, but you’ll lose some beefiness, if that’s a word.

Which Tools Actually Help? (And What If You Don’t Have ‘Em?)

• Slow cooker — obviously. But, actually, I once made it in a Dutch oven at 150C/300F for about 3 hours, not bad! Or try an Instant Pot (I haven’t, but folks swear by them).
• A garlic crusher — but a good knife and a steady hand work just fine.
• Mixing jug or old mug for your sauces.

How to Store (If You Actually Have Leftovers…)

Tuck any leftovers in a sealed container and keep in the fridge for 3-ish days. Can freeze for a couple months, but honestly, in my house it’s all eaten before day two. If you do freeze, defrost overnight and reheat gently. Works well on a low microwave setting, or low heat in a pan with a splash of water.

How I Usually Serve (But Don’t Let Me Boss You)

We plop these beef bites over fluffy mashed potatoes or rice. Buttered noodles work too. My partner loves bread for mopping up sauce. Sometimes, if I’m feeling fancy or have leftovers, I’ll toss them on top of a big salad. One time I stuffed them in a sandwich (wasn’t pretty, tasted awesome). I saw someone once do polenta on Serious Eats and, not going to lie, it was epic.

What I Wish I Knew Sooner (Pro-ish Tips)

• I once tried rushing the searing step and regretted it — meat was a bit bland that time. But, on second thought, for a weeknight dinner, skipping it is fine. It’s a trade-off.
• Watch the salt. If using store-bought stock, taste before adding soy sauce! My brother almost needed a gallon of water once — oops.
• If your slow cooker runs hot (mine’s from 2002, it’s wild), check at the 5 hour mark. Doesn’t need to cook to oblivion.

Questions I Actually Get Asked

• Can I use chicken instead? Yup — but, it’ll cook faster and the flavour’s different. Probably still good. Yet, beef is really best here.
• What if I don’t have fresh garlic? Garlic powder works (use a generous teaspoon), or even garlic paste. Not the same, but it’ll do in a pinch, I promise.
• Does it freeze well? Totally! Let it cool first though — learned this the hard way. And it gets even richer after sitting for a day or two.
• My sauce looks greasy, what did I do? Not much, it just happens sometimes; just skim off what you don’t want, or stir it back in. Life’s too short to sweat the small stuff.
• Can I make this spicy? Absolutely — chili flakes or hot sauce. Though, mind the kids or spice-shy folks!

For more slow cooker inspo, I can recommend these beef recipes from Slow Cooker Club. Always good for fresh ideas. And if you’re sorting out your meal prep game, check out advice from The Kitchn (seriously, learned a bunch there).

Anyway — let me know if you try it! (Or if you’ve got a hack I should steal.) It’s a keeper in our house, at least until barbecue season rolls around…

★★★★★ 4.30 from 14 ratings

High Protein Slow Cooker Garlic Butter Beef Bites – Easy Dinner Recipe!

yield: 4 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

Tender beef bites coated in garlicky butter sauce, slow-cooked to perfection. This high-protein, easy dinner recipe is savory, rich, and perfect for busy weeknights.

🖨️ Print Pin Recipe

Ingredients

• 2 pounds beef sirloin or stew meat, cut into bite-sized pieces
• 4 tablespoons unsalted butter, melted
• 5 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. 1
   Place the beef pieces in the bowl of a slow cooker.
2. 2
   In a separate bowl, mix together melted butter, minced garlic, Worcestershire sauce, onion powder, salt, and black pepper.
3. 3
   Pour the garlic butter mixture over the beef and toss to coat evenly.
4. 4
   Cover and cook on low for 4 hours, or until beef is tender.
5. 5
   Garnish with chopped parsley before serving. Enjoy hot with your favorite sides.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 47gg

Fat: 24gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 2gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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