Garlic Butter Beef Bites & Baby Potatoes
This hearty skillet dish features tender sautéed beef bites seasoned with smoked paprika and herbs, paired with golden‑halved baby potatoes and finished in a rich garlic butter and beef broth sauce — perfect for a cozy weeknight dinner.
Ingredients
- 500 g Beef stew meat, bite sized lean cuts that sear quickly
- 600 g Baby potatoes, halved small potatoes cut in half
- 60 g Unsalted butter, melted for garlic butter coating
- 3 cloves Garlic, minced
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 teaspoon Salt plus more to taste at end
- 0.5 teaspoon Black pepper, freshly ground
- 240 ml Beef broth to deglaze and steam potatoes
- 1 tablespoon Olive oil for searing beef
Instructions
- Pat dry and season: Pat beef dry with paper towels. In a bowl, toss with salt, black pepper, onion powder, smoked paprika, thyme, and rosemary.
- Heat the pan: Set a large heavy skillet over medium high heat. Add olive oil and heat until shimmering.
- Sear the beef in batches: Add a single layer of beef. Sear 1 to 2 minutes per side until browned but still pink inside. Transfer to a plate and repeat. Do not overcrowd or it will steam.
- Pan roast potatoes: Reduce heat to medium. Add 1 tablespoon butter to the skillet. Add halved potatoes cut side down. Cook 5 to 7 minutes until deeply golden, stirring once or twice.
- Build quick sauce: Push potatoes to the edges. Add remaining butter and minced garlic to the center. Cook 30 seconds until fragrant.
- Deglaze and steam: Pour in beef broth. Scrape up browned bits. Cover and cook 3 to 5 minutes until potatoes are fork tender and the liquid reduces slightly.
- Return beef to pan: Add seared beef and any juices back to the skillet. Toss 30 to 60 seconds to coat in garlic butter. Warm through until beef is just medium or your preferred doneness.
- Taste and serve: Adjust salt or pepper. Serve hot with the buttery potatoes and spoon the pan sauce over everything.
Notes
Drying the beef thoroughly ensures it browns instead of steams. Be sure your skillet is hot before searing to build a good crust. For a dairy‑free option, swap in plant‑based butter. To add vegetables, toss in green beans during the last 5 minutes or add broccoli florets after searing the beef and steam them in the broth. This dish is naturally gluten‑friendly but always check labels on broth and seasonings. For a mild kick, add a pinch of red pepper flakes with the garlic.