Garlic Butter Beef & Potatoes: Rich & Easy Recipe

Imagine sinking your teeth into tender, savory beef, nestled amongst creamy, garlic-infused mashed potatoes, all bathed in a rich, buttery gravy. The aroma alone is enough to make your mouth water! This Garlic Butter Beef & Potatoes recipe is a classic comfort food, elevated with a simple yet impactful twist. I’m excited to share this recipe, providing step-by-step instructions for making this incredible dish in either your Instant Pot or slow cooker. Get ready for an easy and delicious meal that will warm you from the inside out.

Why You’ll Love This Recipe

This recipe isn’t just another beef and potatoes dish. I’m taking it to the next level with two key additions: a bay leaf for an enhanced savory aroma and a splash of red wine (Burgundy or Cabernet Sauvignon) to create an incredibly rich and deep gravy.

Enhanced Flavor: The bay leaf infuses the dish with a subtle, aromatic complexity that elevates the savory notes. The red wine deglazes the pot, adding tannins and fruity notes that intensify the gravy’s flavor through the Maillard reaction and reduction.

Quick and Easy: Perfect for a weeknight dinner when you’re short on time but craving something comforting.

Family-Friendly: A comforting meal that everyone will enjoy, from kids to adults.

Budget-Friendly: Uses affordable cuts of beef and readily available ingredients, making it a great option for feeding a crowd without breaking the bank.

Ingredients Needed

• 1 Tbsp olive oil
• 1 ½ pounds beef stew meat
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 ½ tsp garlic powder
• ½ tsp ground thyme
• ½ tsp dried rosemary
• ¼ tsp smoked paprika
• ½ cup diced onions
• 1 cup beef broth
• 1 Tbsp minced garlic
• 2 Tbsp butter
• 2 tsp Worcestershire sauce
• 2 ½ lbs Russet potatoes, peeled whole
• 2/3 cup milk
• ½ tsp kosher salt
• 2 Tbsp cornstarch

Ingredient Notes & Substitutions

Beef stew meat: Chuck roast can be substituted; cut into 1-inch cubes. For best searing, ensure the meat is patted dry before cooking.

Potatoes: Russet potatoes are recommended for their fluffy texture when mashed. Yukon Gold potatoes can also be used for a slightly creamier result. Avoid waxy potatoes like red potatoes, which don’t mash well. More information on different types of potatoes and their best uses can be found online.

Beef broth: Chicken broth can be used as a substitute, but beef broth provides a richer flavor. For a deeper flavor, use homemade broth or Better than Bouillon beef base.

Worcestershire sauce: Use gluten-free Worcestershire sauce to make the recipe gluten-free.

Milk: Half-and-half can be used for richer mashed potatoes. Dairy-free milk alternatives like almond milk or oat milk can also be used.

Red Wine: Burgundy or Cabernet Sauvignon are the recommended red wines for a deeper gravy flavor.

How to Make Garlic Butter Beef & Potatoes

Step 1: Seasoning the Beef

In a large bowl, season the beef stew meat with 1 tsp kosher salt, ½ tsp black pepper, 1 ½ tsp garlic powder, ½ tsp ground thyme, ½ tsp dried rosemary and ¼ tsp smoked paprika. Ensure the beef is evenly coated with the spices for maximum flavor in every bite.

Step 2: Searing the Beef

(Instant Pot) Turn on the Instant Pot and select the ‘Sauté’ function. Once the pot is hot (a drop of water should sizzle immediately), add 1 Tbsp olive oil, swirling to coat the bottom. (Stove Top) Heat a pan on the stove over medium-high heat. Add olive oil.

Step 3: Searing the Beef

Add the seasoned beef to the hot pot/pan in a single layer, working in batches to avoid overcrowding. Sear for 2-3 minutes per side, until deeply browned. This step is crucial for developing a rich, caramelized flavor through the Maillard reaction. Set the seared beef aside.

Step 4: Sautéing the Onions

Add ½ cup diced onions to the pot/pan and sauté for about 4 minutes, until softened and translucent. This will add sweetness and depth to the gravy.

Step 5: Combining Ingredients

(Instant Pot) Add the seared beef and sautéed onions back into the Instant Pot. (Slow Cooker) Transfer seared beef and onions to the slow cooker.

Step 6: Deglazing and Flavor Infusion

Pour 1 cup of beef broth (or a mixture of 1/2 cup beef broth and 1/2 cup red wine for a richer flavor) into the Instant Pot/slow cooker. Use a spatula to scrape the bottom of the pot, loosening any browned bits (fond) that have stuck. These bits are packed with flavor and will contribute to a delicious gravy.

Step 7: Adding Aromatics

Add 1 Tbsp minced garlic, 2 Tbsp butter, 2 tsp Worcestershire sauce, and the bay leaf (for the unique twist) to the pot/slow cooker. The garlic will infuse the dish with its pungent aroma, while the butter adds richness and the Worcestershire sauce provides umami.

Step 8: Adding Potatoes

Place the 2 ½ lbs Russet potatoes, peeled whole, on top of the beef mixture in the Instant Pot/slow cooker. This prevents them from burning on the bottom and allows them to cook evenly.

Step 9: Pressure Cooking (Instant Pot)

Cover the Instant Pot and secure the lid. Ensure the valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When the time is up, let the pot sit for 10 minutes for a natural pressure release, then carefully move the valve to venting to release any remaining pressure. (Slow Cooker) Cover and cook on low for 3-4 hours.

Step 10: Mashing Potatoes

Carefully remove the potatoes from the Instant Pot/slow cooker and transfer them to a mixing bowl. Mash the potatoes until smooth, then stir in 2/3 cup milk and ½ tsp kosher salt. For extra-creamy mashed potatoes, add an additional tablespoon of butter or a dollop of sour cream.

Step 11: Thickening Gravy

(Instant Pot) Turn the Instant Pot to the ‘Sauté’ setting. (Slow Cooker) Turn slow cooker to high and cook without the lid. In a small bowl, whisk together 2 Tbsp cornstarch and 2 Tbsp cold water until smooth to create a slurry. Gradually stir the slurry into the gravy in the pot/slow cooker. Cook, stirring constantly, until the gravy thickens to your desired consistency. To learn more, here is some information that explains how thickening agents are used in cooking.

Step 12: Serving

Scoop the mashed potatoes onto a plate and top with the tender beef and luscious gravy. Garnish with fresh parsley or thyme, if desired. Enjoy!

Searing for Maximum Flavor: The Maillard Reaction

Searing the beef before cooking is essential for developing a rich, deep flavor. Searing involves cooking the surface of the meat at a high temperature to create a flavorful crust.

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. It’s responsible for the delicious crust on seared meat.

Searing the beef not only enhances its flavor but also adds depth and complexity to the gravy. You might also enjoy this low-carb garlic butter steak bites recipe.

Tips for perfect searing:

• Use a hot pan and a small amount of oil.
• Don’t overcrowd the pan.
• Pat the beef dry before searing.

Potato Perfection: Choosing the Right Type

Potatoes are generally categorized as either waxy or floury. Waxy potatoes have a higher moisture content and hold their shape well when cooked, while floury potatoes are starchier and become fluffy when cooked.

Russet potatoes are the best choice for mashed potatoes due to their high starch content, which results in a light and fluffy texture. Yukon Gold potatoes can also be used for a slightly creamier result.

Avoid waxy potatoes like red potatoes, which don’t mash well and can result in a gluey texture.

Pro Tips & Troubleshooting

Pro Tips

Don’t skip searing the beef because it adds incredible depth of flavor. Ensure beef is patted dry for optimal searing.

For extra-creamy mashed potatoes, add an additional tablespoon of butter or a dollop of sour cream.

Use a mixture of half beef broth and half red wine for a richer, more complex gravy.

Add a bay leaf during cooking for enhanced savory aroma.

Use gluten-free Worcestershire sauce to make the recipe gluten-free.

Adjust the amount of garlic to your preference.

Common Mistakes to Avoid

Not searing the beef properly: Ensure the pan is hot and don’t overcrowd it.

Using the wrong type of potatoes: Avoid waxy potatoes for mashed potatoes.

Not scraping the bottom of the Instant Pot: This can lead to burning and a less flavorful gravy.

Adding too much cornstarch: Start with a small amount and add more as needed to avoid a gluey gravy.

Serving & Storage

Serving Ideas

Serve with a green salad for a fresh contrast.

Serve with steamed green beans for a simple side dish.

Serve with roasted broccoli for a heartier meal.

Garnish with fresh parsley or thyme.

Storage and Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freeze leftovers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

This dish can be made ahead of time. Prepare the beef and potatoes separately and combine them when ready to serve. Speaking of easy make-ahead dishes, have you tried my one-pot Greek meatballs with lemon dill rice?

Conclusion

This Garlic Butter Beef & Potatoes recipe is a comforting and flavorful meal that’s perfect for any occasion. The addition of a bay leaf and red wine elevates the flavor to a whole new level.

Even if you’re a beginner cook, you can easily make this recipe with my step-by-step instructions.

Feel free to try variations or serving ideas to customize the dish to your liking.

Print this recipe or share it with your friends and family! Check out my related beef recipes for more inspiration.

FAQ

What kind of potatoes are best for this recipe? Russet potatoes are the best choice for mashed potatoes due to their high starch content, which results in a light and fluffy texture. Yukon Gold potatoes can also be used for a slightly creamier result. Avoid waxy potatoes like red potatoes.

How do I ensure the beef is tender? Searing the beef before cooking helps to lock in moisture and flavor. Also, be sure to cook the beef long enough, either in the Instant Pot or slow cooker, until it’s fork-tender. The red wine also helps tenderize the meat.

What’s the best way to thicken the gravy if it’s too thin? Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually stir the slurry into the gravy while it’s simmering until it reaches your desired consistency.

How do I store leftovers? Allow the dish to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftovers for up to 2-3 months.

Can this be made ahead of time? Yes, you can prepare the beef and potatoes separately and combine them when ready to serve. This is a great option for meal prepping.

What side dishes pair well with this meal? A green salad, steamed green beans, or roasted cabbage wedges with garlic herb butter are all excellent side dishes to serve with Garlic Butter Beef & Potatoes.

Can this be made in a slow cooker? Yes! The recipe includes instructions for both Instant Pot and slow cooker methods.