Cowboy Butter French Onion Beef Bites Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality beef consommé, which is richer than regular broth. If you can't find consommé, beef broth works, but consider adding a splash of Worcestershire sauce for depth.

The garlic-herb butter can be homemade; mix 1/2 cup softened butter with 2 cloves minced garlic, 1 tablespoon chopped parsley, and 1 teaspoon thyme. This recipe is forgiving—feel free to adjust the herbs to your preference.

To make this a complete meal, serve over mashed potatoes, egg noodles, or polenta. The sauce is meant to be sopped up, so crusty bread is a great addition.

For a lighter option, serve over roasted vegetables or cauliflower mash. The leftovers are even better the next day as the flavors meld. Store in the refrigerator and reheat gently on the stovetop or microwave.

Variations

• Classic French Onion: Omit the cowboy butter and use 2 tablespoons olive oil instead. Add 1 teaspoon dried thyme and 1 bay leaf. After cooking, stir in 1/2 cup shredded Gruyère cheese until melted. Serve over toasted baguette slices.
• Spicy Cowboy Beef: Add 1-2 diced jalapeños or a pinch of red pepper flakes along with the onions. Use pepper jack cheese instead of the butter for a spicy kick. Serve with a dollop of sour cream to cool the heat.
• Herb and Mushroom: Add 8 oz sliced cremini mushrooms with the onions. Use a mix of fresh thyme and rosemary in the butter. For extra umami, stir in 1 tablespoon soy sauce before serving.
• Slow Cooker Beef Stroganoff: After cooking, stir in 1 cup sour cream and 1 tablespoon Dijon mustard. Serve over egg noodles with a sprinkle of fresh dill. The sauce becomes creamy and tangy.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a little beef broth or water to restore the sauce's consistency.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The beef will continue to absorb the sauce, keeping it moist. Reheat in a saucepan over medium heat, adding a splash of beef broth if needed to loosen the sauce.

This recipe is ideal for make-ahead meals. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You can also cook the full recipe and freeze portions for up to 3 months.

Serving ideas

Serve the beef bites over creamy mashed potatoes, with the au jus spooned generously over the top. The potatoes soak up the rich sauce, creating a comforting and satisfying meal.

Add a side of steamed green beans or a crisp green salad to balance the richness. A sprinkle of fresh parsley adds color and freshness.

For a heartier presentation, pile the beef and onions onto toasted baguette slices and top with melted provolone or Swiss cheese for a French onion beef sandwich.

Or serve over egg noodles for a rustic pasta dish. The sauce is versatile—use it to moisten the sides or as a dipping sauce for crusty bread.

Frequently asked questions

Recipe card

Cowboy Butter French Onion Beef Bites

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb beef chuck stew meat, cut into 1-inch cubes
• 2 medium Vidalia onions, thinly sliced
• 1 can (10.5 oz) beef consommé
• 2 sticks (8 oz total) garlic-herb cowboy butter, sliced
• 1 oz au jus mix (dry)

Instructions

1. Place the beef chuck cubes in the bottom of a 6-quart slow cooker in an even layer. Scatter the sliced Vidalia onions over the beef. Pour the beef consommé over the onions and beef, making sure the liquid covers the bottom of the pot. Top with the slices of garlic-herb cowboy butter and sprinkle the dry au jus mix evenly over everything.
2. Cover the slow cooker with the lid. Cook on low for 8 hours, or on high for 4 hours, until the beef is fork-tender and the onions have caramelized into silky ribbons. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
3. Once the beef is tender, turn off the slow cooker. Let the beef rest in the hot liquid for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist. Stir gently to coat the beef and onions in the buttery au jus.
4. Spoon the beef and onions over creamy mashed potatoes on a plate. Ladle the hot au jus over the top so it soaks into the potatoes. Serve immediately, with extra sauce on the side if desired.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

12 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.