I’m sharing High Protein Slow Cooker Garlic Butter Beef Bites as part of my Single Crockpot Meals series, pairing simple pantry staples with a clever garlic butter twist that packs in protein.

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I make High Protein Slow Cooker Garlic Butter Beef Bites when I need dinner that feels a little indulgent but still actually feeds my goals. The slow cooker turns simple stew meat into something tender, and a hit of garlic with unsalted butter gives it that rich mouthfeel you keep thinking about.

I swear it even sneaks into my Training Food plan because it packs so much protein, and it shows up on my list of Dinner Ideas Low Carb High Protein when friends ask what I eat on busy nights. You wont believe how fast it becomes a favorite.

Ingredients

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Sirloin cubes pack protein and iron, great for muscle repair, slightly chewy
Butter adds rich mouthfeel, calories for energy, makes sauce feel luxurious
Minced garlic gives bright pungent flavor, boosts immune system a bit
Onion brings sweetness when slow cooked, also fiber and savory depth
Broth adds savory liquid, low sodium keeps it healthier, deepens flavor
Worcestershire sauce adds umami and tang, tiny sweetness, makes flavor complex
Soy sauce gives salty umami punch, choose low sodium to save salt
Cornstarch thickens juices into glossy sauce, carbs present, use sparingly though
Fresh parsley lifts richness with herb freshness, adds vitamin K and color

Ingredient Quantities

2 lb (900 g) beef sirloin or stew meat cut into 1 inch cubes

4 tablespoons unsalted butter, divided

1 tablespoon olive oil

4 cloves of garlic, minced

1 medium yellow onion, diced

1/2 cup (120 ml) low sodium beef broth

2 tablespoons Worcestershire sauce

2 tablespoons low sodium soy sauce

1 tablespoon brown sugar

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons cornstarch

2 tablespoons cold water

2 tablespoons chopped fresh parsley

How to Make this

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1. Pat the beef dry with paper towels and season all over with the kosher salt and black pepper, you’ll get better browning this way.

2. Heat a large skillet over medium-high, add the olive oil and 2 tablespoons of the butter; when it’s hot sear the beef in batches about 1-2 minutes per side, don’t crowd the pan or it’ll steam. Transfer seared beef to the slow cooker.

3. In the same skillet add the remaining 2 tablespoons butter and the diced onion, cook until soft about 3-4 minutes, then add the minced garlic and cook 30-45 seconds until fragrant.

4. Pour the 1/2 cup beef broth into the skillet to deglaze, scrape up the browned bits, then stir in the Worcestershire sauce, soy sauce, brown sugar and Italian seasoning; bring to a gentle simmer.

5. Pour that sauce and any pan juices over the beef in the slow cooker, give it a quick stir to combine.

6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork tender.

7. About 15 minutes before serving whisk the 2 tablespoons cornstarch with 2 tablespoons cold water to make a smooth slurry, stir it into the slow cooker and turn to high, cook uncovered 10-15 minutes until the sauce thickens.

8. Stir in any final seasoning adjustments, then fold in the remaining butter for a glossy finish, taste and add more salt or pepper if needed.

9. Sprinkle the chopped fresh parsley over the beef bites and serve hot, they go great over rice, mashed potatoes or steamed veggies.

Equipment Needed

1. Paper towels or a clean kitchen towel for patting the beef dry
2. Large heavy skillet (stainless or cast iron) for searing and deglazing
3. Slow cooker or crock pot, about 4 to 6 quart capacity
4. Tongs or a slotted spoon to turn and transfer the beef
5. Chefs knife and cutting board for dicing the onion and cutting the beef
6. Measuring cups and spoons for the broth, sauces and seasonings
7. Small bowl and whisk or fork to make the cornstarch slurry
8. Wooden spoon or heatproof silicone spatula to stir the sauce and onions
9. Serving spoon or ladle plus a small bowl for the butter and chopped parsley before finishing

FAQ

Q: Can I use stew meat instead of sirloin and will it still be tender?
A: Yes. Stew meat is tougher so cook it low and slow for best results, about 6 to 8 hours on low or 3 to 4 hours on high. Sirloin is more tender so you can do about 3 to 4 hours on low or 1.5 to 2.5 hours on high. Dont overcook sirloin though or it can get dry.

Q: Do I need to brown the beef first?
A: You dont have to, but searing the cubes in the olive oil and 2 tablespoons of butter before they go in the slow cooker adds a lot more flavor and better color. Pat the meat dry first so it browns instead of steams.

Q: How do I get the sauce thick and glossy?
A: Make the cornstarch slurry with the 2 tablespoons cornstarch and 2 tablespoons cold water, stir it into the juices near the end, then cook uncovered on high for 10 to 20 minutes until it thickens. Or transfer sauce to a pan and simmer on the stove while stirring, that works too.

Q: Where do I use the butter in the recipe?
A: The recipe calls for 4 tablespoons divided. Use some for searing if you brown the meat, and stir the rest in at the end so the sauce is rich and glossy. Adding butter at the end keeps it tasting fresh.

Q: Can I add vegetables and when should I add them?
A: Yes. Hard veggies like carrots or potatoes go in at the start so they soften with the meat. Quick cooking veggies like peas or bell peppers should be added in the last 30 minutes so they dont get mushy.

Q: How do I store and reheat leftovers?
A: Keep leftovers in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Thaw overnight in the fridge then reheat gently in a skillet or microwave, adding a splash of beef broth if the sauce seems too thick or dry.

High Protein Slow Cooker Garlic Butter Beef Bites Recipe Substitutions and Variations

Beef sirloin or stew meat: chuck roast cut into 1 inch cubes, flank or skirt steak sliced against the grain for quicker cooking, or firm tofu if you want a vegetarian, high protein swap (cook times will change).
Unsalted butter: ghee for richer flavor and higher smoke point, olive oil for a lighter finish, or a plant based margarine if you’re dairy free.
Low sodium soy sauce: tamari (gluten free), coconut aminos for a milder, slightly sweet option, or regular soy sauce if you don’t mind a bit more salt.
Cornstarch: arrowroot powder for a clear glossy sauce (use 1:1), tapioca starch works too, or all purpose flour (use about double the amount) if that’s what you’ve got.

Pro Tips

– Cut the beef into even sized cubes and let it come closer to room temp for about 20 minutes before you sear it, then pat it very dry. Doing that helps get a much better brown on the outside, and brown = flavor, trust me.

– Sear in small batches on a really hot pan so you get those browned bits. After you add the liquid to the pan, reduce it on the stove a little bit first to concentrate the flavor before pouring it over the meat in the slow cooker, otherwise the sauce can taste weak.

– Make your cornstarch slurry with cold water and whisk it smooth, then stir a spoonful of the hot sauce into the slurry before adding to the cooker so you dont get lumps. Once it starts to thicken, fold in the cold butter off the heat and give it a quick stir to make the sauce glossy.

– Taste and adjust at the end, dont just assume its done. A tiny splash of vinegar or lemon juice will brighten the whole thing if it tastes flat, and add salt in small amounts because low sodium ingredients can still need a little boost.

High Protein Slow Cooker Garlic Butter Beef Bites Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I’m sharing High Protein Slow Cooker Garlic Butter Beef Bites as part of my Single Crockpot Meals series, pairing simple pantry staples with a clever garlic butter twist that packs in protein.

Servings

servings

Calories

676

kcal

Equipment: 1. Paper towels or a clean kitchen towel for patting the beef dry
2. Large heavy skillet (stainless or cast iron) for searing and deglazing
3. Slow cooker or crock pot, about 4 to 6 quart capacity
4. Tongs or a slotted spoon to turn and transfer the beef
5. Chefs knife and cutting board for dicing the onion and cutting the beef
6. Measuring cups and spoons for the broth, sauces and seasonings
7. Small bowl and whisk or fork to make the cornstarch slurry
8. Wooden spoon or heatproof silicone spatula to stir the sauce and onions
9. Serving spoon or ladle plus a small bowl for the butter and chopped parsley before finishing

Ingredients

2 lb (900 g) beef sirloin or stew meat cut into 1 inch cubes
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 cloves of garlic, minced
1 medium yellow onion, diced
1/2 cup (120 ml) low sodium beef broth
2 tablespoons Worcestershire sauce
2 tablespoons low sodium soy sauce
1 tablespoon brown sugar
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh parsley

Directions

Pat the beef dry with paper towels and season all over with the kosher salt and black pepper, you'll get better browning this way.
Heat a large skillet over medium-high, add the olive oil and 2 tablespoons of the butter; when it's hot sear the beef in batches about 1-2 minutes per side, don't crowd the pan or it'll steam. Transfer seared beef to the slow cooker.
In the same skillet add the remaining 2 tablespoons butter and the diced onion, cook until soft about 3-4 minutes, then add the minced garlic and cook 30-45 seconds until fragrant.
Pour the 1/2 cup beef broth into the skillet to deglaze, scrape up the browned bits, then stir in the Worcestershire sauce, soy sauce, brown sugar and Italian seasoning; bring to a gentle simmer.
Pour that sauce and any pan juices over the beef in the slow cooker, give it a quick stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork tender.
About 15 minutes before serving whisk the 2 tablespoons cornstarch with 2 tablespoons cold water to make a smooth slurry, stir it into the slow cooker and turn to high, cook uncovered 10-15 minutes until the sauce thickens.
Stir in any final seasoning adjustments, then fold in the remaining butter for a glossy finish, taste and add more salt or pepper if needed.
Sprinkle the chopped fresh parsley over the beef bites and serve hot, they go great over rice, mashed potatoes or steamed veggies.

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.