Butter Beef

I made this according to the recipe. A perfect and simple combination of flavors. Easy peasy. 3 items in the crock pot. 5 hours later delicious. .

Easy and the meat melts in your mouth!

I have made this recipe so many times!! First time, as always is the routine, I made the recipe as written. Second time and even now we’re having it for supper with grandchildren and friends, I’ve floured the cubed meat, and added a pile of fresh sliced mushrooms and onions and also used about a cup of red wine. This is a dish my husband says I could make at any 5 star restaurant! If my company doesn’t care for mushrooms, I just don’t use them. I’ve served over jasmine rice, wide homemade egg noodles, and mashed potatoes. I thank you so much for having this recipe online! So delicious and tastes like you took great pains to impress whomever is at your dining table.

I followed this recipe exactly, except I used venison instead of beef, well I guess that’s a major departure but trying to say there’s nothing wrong with the recipe as is. It turns out very good and this is easy to prepare. Thank you for the great recipe!!!!

Recipes for me are a suggestion and a starting point. I added a fresh sliced onion in wine and butter to start on high. Then dropped the temperature and added the beef and spices. Everything done in the crockpot.

I followed directions and it ended up being beef in juice. Yuck. Looks like all the other comments say they had to add this or that to make it taste better. If I make it again I’ll follow my own ideas

The flavor is fantastic – I listened to other reviews and made additions. I browned the meat first. Added 1/2 cup red wine, 2 cloves garlic, 1/2 large vidalia onion, pint baby bella mushrooms (sooo good in this), the soup mix I added was called Beefy Onion (by Lipton). What no one really said was what it tasted like if you cut the butter way down. I did as written and my whole family (who loved the dish) said they felt like it was swimming in butter and couldn’t eat too much because worried their stomach would seize. Even the 20 year old boy :-). Next time I will add a couple of tablespoons of butter and beef stock for a little more liquid. I also made a slurry of cornstarch to make thicker gravy and served over egg noodles, sprinked with fresh parsley.

I always cook with unsalted butter, this recipe does not indicate to use salted or unsalted…?

Really delicious and it was very easy to make. I added a can of mushroom sauce (and water) which I think made it too liquid. I added some cornstarch at the end to thicken it up. I will say it again, it was superb! It reminds me of a dish my mom made when I was young, that entailed marinating sirloin steak with onions and vinegar overnight and then baking it in a casserole with button mushrooms, etc. It was a family favourite and so too with our friends. This tastes just about the same, but it was so much easier to do and cheaper. I will definitely make this again. Try it, you will not be disappointed.

I believe it is always better to brown the meat first.

I was that there was another choice than “I made it”. So sorry if any of you take umbrage at my comments. For those of you who “made it” without first trying “as is” please publish your own recipe with the ingredients that you used. Add your name I.e. Fred’s Butter Beef and give credit to the original author for your inspiration. Myself all the years of cooking, eating and poor menu choices have caught up with me. I am now on a low sodium diet, so my comment is this start looking at labels, using dry mixes, condensed soup and most sauces condiment are so, so high in sodium. Use fresh vegetables vs. canned one example is tomato sauce vs. Tomato paste or Fresh mushrooms vs. Canned. Look up the numbers. You can be healthy cooks without all the extra sodium. Live well, live healthy.

I wish they would show an alternative to adding ANY process ingredient ie, packaged onion soup. that goes with other recipes calling for cambells cream of mushroom soup. this stuff is not healthy!

Really easy and tasty. What I like is this is a basic recipe that you can tinker with. Add sour cream for a stroganoff like taste, red wine and veggies for a beef stew, chilis or other heat for a more exotic taste. If you leave it alone, it’s still tasty, but I would serve with a tasty vegetable (i.e. balsamic glazed Brussell sprouts). Brown the beef first!

Followed recipe first several times I made it. I now add 2 pkgs of mushrooms and a can of Cream of mushroom soup. Serve over rice. This is always a giant hit in my household.

I have made this recipe quite a few times and it has always turned out quite well, however I decided to add some ingredients after reading the comments and the results were fantastic!! Using the recommendations of several commenters I browned the beef ( I prefer to use 2 1/2 lbs beef for stew as opposed to 3 lbs ) with a tablespoon of olive oil and a tablespoon of brown sugar. I used the Savory Herb Dry soup mix instead of the Onion soup mix and added a whole onion (sliced ), two garlic cloves (minced), a package of fresh Baby Bella mushrooms and 1/2 cup of red wine. Thank you to all the commenters for their suggestions and especially those who include the serving amounts.

I made it exactly as the directions said. It was greasy, and really missing something. I cooked it for a group of 5 people, and I am really glad that our company cancelled at the last minute. I really think that it needed some dry red wine, sour cream and crimson mushrooms and a lot of garlic…. I served it over white rice.

Was looking for a super easy crockpot meal since I knew I would have a hectic workweek. This fit the bill. The result – while not anything profound – was pretty good. Served over egg noodles and side salad. Would I make often? No – but i would make again. Thanks AB’s Kitchen!

The dish was quite tasty, but left a pool of butter on the plate. Luckily, I had fresh rolls to sop it up. It was a little too salty for my taste. Probably won’t put it on rotation, though my husband liked it alot.

Not the healthiest meal but super simple for busy days and really tasty. The only thing I did differently was to add a bit of good red wine because, well, we could! We served this with mashed potatoes. It doesn’t make a gravy per se, but the butter is perfect on the potatoes. Will definitely make again (after many chicken and fish meals to clear the cholesteral!).

This was a Great Recipe! USED MY INSTANT POT ( ALWAYS MY ” GO TO – RATHER THAN SLOW COOKER – SO MUCH FASTER AND CAN SERIOUSLY DO ANYTHING THE SLOW COOKER CAN BUT BETTER) I AS Well made a few Changes- For the Meat – used Deer Tenders, Cut into Stew Size Pieces , and I Browned the Meat first on the “Saute” setting then adding the onion, garlic and 2 whole Portobello Mushrooms- broke apart in big pieces- Then Followed the rest of recipe – but just added more liquid- and after Stopping Saute mode – and Turning onto Pressure Cooking Mode – I set for 35 minutes and BOOM! Dinner was ready ! Served over Rice as Suggested!

Wasn’t a favorite of ours.