Ingredients:

  • 2 pounds (900g) beef stew meat or chuck roast, cut into 1-inch cubes
  • 4 tablespoons (57g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) salt, or to taste
  • ½ teaspoon (2.5g) black pepper
  • 1 teaspoon (2g) onion powder
  • ½ teaspoon (1g) paprika
  • 1 teaspoon (2g) Italian seasoning (or a mix of dried oregano, thyme, and basil)
  • Fresh parsley, chopped, for garnish (optional)
  • 1 tablespoon (7g) cornstarch + 1 tablespoon (15ml) cold water (optional, for thickening)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides. Don't overcrowd the pan! Transfer browned beef to the slow cooker.
  2. In a small bowl, combine melted butter, minced garlic, salt, pepper, onion powder, paprika, and Italian seasoning. Whisk it all together!
  3. Pour the garlic butter mixture over the beef in the slow cooker. Toss to coat evenly.
  4. Cover the slow cooker. Cook on low heat for 5-6 hours or on high heat for 3-4 hours. Cook until the beef is very tender and easily pierced with a fork.
  5. In a small bowl, whisk together cornstarch and cold water to form a slurry. Stir the slurry into the slow cooker during the last 15-20 minutes of cooking. Cook until the sauce has thickened to your desired consistency.
  6. Garnish with chopped fresh parsley, if desired. Serve hot over mashed potatoes, rice, noodles, or with crusty bread.