Cowboy Butter Pepper Beef Bites: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, choose a high-quality au jus mix and a good-quality garlic-herb butter. If you have time, sear the beef cubes in a hot skillet for a few minutes before adding them to the slow cooker.

This adds a deeper, caramelized flavor, but it is optional. If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

This dish is versatile: serve it over mashed potatoes, rice, egg noodles, or even crusty bread to soak up the sauce. For a low-carb option, serve it over cauliflower mash or roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop overnight, making the leftovers even better the next day.

Variations

• Spicy Kick: Add 1-2 sliced jalapeños or a teaspoon of red pepper flakes along with the vegetables for a spicy version. The heat mellows as it cooks, leaving a pleasant warmth that complements the buttery sauce.
• Mushroom Lovers: Add 8 oz of sliced cremini mushrooms to the slow cooker with the peppers and onions. The mushrooms absorb the buttery au jus and add an earthy depth that pairs perfectly with the beef.
• Herb Boost: If you prefer a fresher herb flavor, stir in a handful of chopped fresh parsley and a teaspoon of chopped fresh thyme during the last 30 minutes of cooking. This brightens the dish without overwhelming the garlic-herb butter.
• Creamy Version: For a richer, creamier sauce, stir in 1/2 cup of heavy cream during the last 30 minutes of cooking. This turns the au jus into a luscious gravy that coats the beef and vegetables beautifully.

Storage and make-ahead

Fridge

Refrigerate in an airtight container for up to 4 days. Reheat gently, adding a splash of broth to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until piping hot. Or microwave in 30-second bursts, stirring between, until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; add a splash of beef broth or water when reheating to loosen it. Reheat gently on the stovetop or in the microwave until piping hot. The beef will remain tender, and the sauce will be just as flavorful.

You can 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. If you do this, add an extra 30 minutes to the cooking time to account for the cold start. Alternatively, cook the full recipe and refrigerate for up to 4 days, then reheat.

Serving ideas

Serve the Cowboy Butter Pepper Beef Bites over a generous scoop of creamy mashed potatoes, letting the buttery au jus soak into the potatoes. The tender beef and sweet peppers make a hearty topping.

A side of crusty bread or a simple green salad completes the meal. For a more casual dinner, spoon the beef and sauce over rice or into warm tortillas for a flavorful filling.

Garnish with fresh chopped parsley or chives if desired, though the dish is delicious on its own. The rich sauce is perfect for dipping bread or spooning over roasted vegetables.

This recipe is hearty enough to serve on its own, but it also pairs well with a light vegetable side like steamed green beans or a crisp salad. Leftovers can be turned into sandwiches or tacos the next day.

Frequently asked questions

Recipe card

Cowboy Butter Pepper Beef Bites: Easy Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb beef chuck stew meat, cut into 1-inch cubes
• 2 bell peppers (1 green, 1 red), sliced into thick strips
• 1 red onion, cut into wedges
• 2 sticks garlic-herb cowboy butter (store-bought or homemade), sliced
• 1 oz au jus mix (1 packet)

Instructions

1. Place the cubed beef chuck in the bottom of a 6-quart slow cooker. Scatter the sliced bell peppers and red onion wedges over the beef. Place the slices of garlic-herb cowboy butter on top of the vegetables. Sprinkle the au jus mix evenly over everything.
2. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender. The butter will melt and combine with the au jus and meat juices to create a rich gravy. Stir gently once halfway through if possible. Let it rest for 3 minutes before slicing.
3. Turn off the slow cooker and let the beef rest for at least 3 minutes before serving. Spoon the beef, peppers, and onions over mashed potatoes or rice, and ladle the buttery au jus over the top.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

12 g

Fat

31 g

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