Slow Cooker Balsamic Garlic Beef Bites & New Potatoes

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Description

Tender, juicy beef bites slow-cooked in a rich balsamic-garlic glaze with buttery new potatoes. This comforting dish is full of savory-sweet flavors, melt-in-your-mouth textures, and the convenience of a one-pot meal. Perfect for family dinners, meal prep, or gatherings when you want a hearty but elegant dish with minimal effort.

 Ingredients For Slow Cooker Balsamic Garlic Beef Bites & New Potatoes

  • 2 lbs beef chuck roast or stew beef, cut into bite-sized cubes

  • 1 ½ lbs baby new potatoes, halved

  • 1 medium onion, sliced

  • 4 cloves garlic, minced

  • ½ cup balsamic vinegar

  • ¼ cup low-sodium soy sauce

  • ¼ cup beef broth

  • 3 tbsp brown sugar (or honey)

  • 2 tbsp olive oil

  • 1 tbsp Worcestershire sauce

  • 1 tsp dried thyme (or 2 sprigs fresh)

  • 1 tsp dried rosemary (or 1 fresh sprig)

  • 1 tsp paprika

  • Salt & black pepper, to taste

  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Prep the beef: Season beef cubes generously with salt, pepper, and paprika.

  2. Brown the beef (optional but recommended): Heat olive oil in a skillet over medium-high heat. Sear beef cubes on all sides until browned. Transfer to slow cooker.

  3. Layer the potatoes: Place halved baby potatoes and onion slices into the bottom of the slow cooker.

  4. Add beef on top.

  5. Make the sauce: In a bowl, whisk together balsamic vinegar, soy sauce, beef broth, brown sugar, Worcestershire sauce, garlic, thyme, and rosemary.

  6. Pour over beef & potatoes. Stir gently to coat.

  7. Cook:

    • Low for 7–8 hours OR High for 3.5–4.5 hours, until beef is fork-tender and potatoes are soft.

  8. Finish & serve: Taste and adjust seasoning. Garnish with fresh parsley before serving.

Servings

  • Serves 6 people

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 32g

  • Carbohydrates: 28g

  • Fat: 18g

  • Fiber: 3g

  • Sugar: 7g

  • Sodium: 720mg

Notes

  • Use baby carrots or mushrooms for extra vegetables.

  • If you prefer a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir it into the slow cooker 20 minutes before serving.

  • Chuck roast is the best cut for tenderness, but sirloin or brisket can also work.

  • Leftovers taste even better the next day as the flavors deepen.

 Tips

  • For richer flavor, don’t skip browning the beef before slow cooking.

  • Add balsamic at the end if you like a sharper tang.

  • Use golden or red new potatoes—they hold shape better than russet.

  • Store leftovers in an airtight container in the fridge up to 4 days, or freeze for 2–3 months.

 Health Benefits

  • Beef provides high-quality protein, iron, and B vitamins.

  • Garlic offers immune-boosting properties.

  • Potatoes are rich in potassium, vitamin C, and fiber.

  • Balsamic vinegar contains antioxidants and supports digestion.

 Q&A

Q: Can I use chicken instead of beef?
A: Yes, but reduce the cook time (chicken cooks faster). Try chicken thighs for juiciness.

Q: What can I serve with this?
A: A crisp green salad, roasted veggies, or crusty bread pairs perfectly.

Q: Can I make this ahead of time?
A: Absolutely! It reheats very well and flavors intensify overnight.

Q: Will this work without soy sauce?
A: Yes, substitute coconut aminos or extra Worcestershire sauce for a similar savory depth.

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