Easy Tender Garlic Butter Beef

This garlic butter beef is one of those cozy, low-effort dinners that basically cooks itself. No browning, no oven, no complicated steps – just everything simmering together until the beef turns unbelievably tender.

If you love rich, buttery sauces and fork-soft beef that melts in your mouth, this one’s for you. It’s the kind of recipe that smells amazing while it cooks and feels extra comforting when served over mashed potatoes or rice.

This is one of those dinners that makes the whole kitchen smell incredible – buttery, garlicky, and savory. Every time I make it, someone wanders in and asks, “What’s cooking?” and then they end up hovering by the stove until it’s time to eat.

Why You’ll Love Garlic Butter Beef

Here’s why this one keeps ending up on repeat at our house:

• Seriously tender beef: Slow simmering breaks the beef down gently, so every bite is soft, juicy, and packed with flavor.
• Rich garlic butter sauce: Butter, garlic, and onions melt together into a silky sauce that tastes way more indulgent than the effort involved.
• Hands-off cooking: Once everything is in the pan, the stove does the work. No flipping, no constant stirring.
• Easy to serve: Spoon it over mashed potatoes, rice, noodles – or grab some crusty bread and soak up that sauce.
• Perfect comfort food: This is the kind of dinner everyone quietly goes back for seconds of.

Easy Tender Garlic Butter Beef (Slow Simmered)

This recipe is all about letting time do the work. Instead of frying or searing, the beef gently simmers with onions, butter, and garlic until it becomes incredibly tender and flavorful.

No fancy equipment, no babysitting the pan – just a cozy, buttery beef dinner that tastes like you worked a lot harder than you did.

My favorite way to serve it is over mashed potatoes with extra sauce spooned on top – but rice (or noodles) works just as well.

Ingredient Notes

• Beef. Go for chuck, shoulder, or stew beef. These tougher cuts shine with slow cooking and turn perfectly tender.
• Butter. Unsalted butter lets you control the seasoning and creates that rich, glossy sauce.
• Garlic. Yes, it’s a lot – and yes, it’s worth it. The garlic mellows as it cooks and gives the sauce its signature flavor.
• Onions. They soften, sweeten, and practically melt into the sauce.
• Vinegar. Just a splash to balance the richness and wake everything up.
• Parsley. Optional, but highly recommended for a fresh finish.

This garlic butter beef is made entirely in one pan and slowly simmers until everything is tender and deeply flavorful. It’s perfect for nights when you want real comfort food without babysitting the stove.

You can easily tweak the flavor by adding fresh thyme or rosemary near the end. A small spoon of Dijon mustard stirred into the sauce also adds a subtle tang that works beautifully.

What Is the Best Cut of Beef to Use?

For this recipe, you want a cut that actually likes long, gentle cooking. Beef chuck, shoulder, or stew beef are ideal because they break down slowly and become melt-in-your-mouth tender.

Lean cuts might sound tempting, but they tend to dry out here — save them for quick cooking instead.

How to Make Garlic Butter Beef

Making Garlic Butter Beef is simple and requires minimal effort. Follow these steps for the best results:

Prepare the beef: Trim off any excess surface fat and cut the beef into large, even chunks. Bigger pieces stay juicier during the long simmer.

Arrange the beef: Place the beef in a large, deep skillet or heavy pot in a single layer. No browning needed – slow simmering is the secret here.

Add the onions: Scatter the sliced onions over the beef. As they cook, they’ll soften and form the base of the sauce.

Add butter and water: Place pieces of unsalted butter on top of the onions and pour in the water. This creates gentle steam and keeps everything from sticking.

Cover and simmer: Cover the pan and cook over low heat for about 1 hour, letting the beef slowly soften.

Add garlic and seasonings: Uncover, add the garlic, salt, sugar, pepper, and vinegar, then gently stir.

Simmer Until Tender: Cover the pan again and continue simmering over low heat for another 1 hour, or until the beef is fork-tender and the garlic butter sauce is rich and flavorful.

Chop Parsley and Finish the Dish: While the beef finishes cooking, remove the pan from heat and sprinkle the chopped parsley generously over the garlic butter beef just before serving. This adds a fresh pop of color and balances the rich, buttery sauce.

Tips for Best Results:

• Keep the heat low – a gentle simmer is key.
• If the sauce reduces too much, add a small splash of water and stir gently.

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Frequently Asked Questions

• Do I need to brown the beef first?
  Nope! This recipe is built for low-and-slow simmering. Skipping the browning keeps things easy (and the beef still turns out super tender).
• What cut of beef works best?
  Chuck is my go-to. Shoulder or stew beef also work great — anything that gets better with slow cooking.
• How do I know it’s done?
  The beef should be fork-tender — a fork slides in easily and the pieces feel soft, not chewy. The sauce will look glossy and rich.
• What should I serve with garlic butter beef?
  Mashed potatoes and rice are classics, but noodles are great too. And if you’ve got crusty bread? Don’t skip it — the sauce is the best part.
• How do I store leftovers?
  Keep leftovers in an airtight container in the fridge for up to 4 days.
• How do I reheat it without drying it out?
  Warm it gently on the stove over low heat with a splash of water or broth. Low and slow is the move here.