Butter Beef Recipe

5+++++!! I absolutely loved the flavor of this dish. This was my second time making it, and the first time I followed the recipe exactly, and it was fantastic. After reading some other reviews, I decided to experiment a bit by browning the beef first, adding mushrooms, garlic, onions, and a splash of red wine. The results were amazing! Towards the end, I also mixed in a packet of beef gravy to give it a thicker consistency. Serving it over mashed potatoes was a real treat. I will definitely be making this dish again...and again...and again. :)

Wonderful recipe to start with! I made some additions like diced onion, sliced fresh mushrooms, store brand beef gravy, and beef broth, and my family absolutely enjoyed it! I feel compelled to leave this comment due to the unnecessary negativity surrounding health concerns that some people bring up. I am nearly 69 years old, 5'10" and 162 pounds, and I have never bothered myself with worrying about carbs, protein, or any other dietary trends. I simply eat what I like, work hard, play hard, and have no time for those who criticize others for not sharing their views. If you're not interested in a recipe, just scroll past it. Apologies for this outburst; it's unfortunate to see such negativity on this site, but it seems political correctness has gone too far. Thank you for sharing the recipe!

I tried this recipe exactly as written and it's definitely a solid 4-star dish. However, I am rating it 5 stars because it's incredibly versatile. I prefer to brown the beef in butter first before transferring it to the slow cooker along with two onions sliced into half-rounds. I like to enhance the flavor with some Lipton Garlic and Herb mix and let it cook on low for 8 hours. You can easily customize it by adding garlic, mushrooms, or even a splash of red wine if desired. We enjoy it either over mashed potatoes or mashed cauliflower, depending on the preferences of each family member.

I have prepared this recipe countless times! The first time, I followed the recipe as instructed. However, for subsequent preparations, including tonight’s dinner with grandchildren and friends, I have coated the cubed meat in flour, added plenty of fresh sliced mushrooms and onions, and included about a cup of red wine. My husband considers this dish restaurant-quality, worthy of a 5-star establishment! If my guests don't enjoy mushrooms, I simply omit them. I have served this dish over jasmine rice, wide homemade egg noodles, and mashed potatoes. I am grateful for finding this recipe online! It is incredibly flavorful and gives the impression that you went to great lengths to impress whoever is seated at your dining table.

This recipe was fantastic! I used my Instant Pot, which is always my go-to instead of a slow cooker because it's so much faster and can do anything the slow cooker can, but better. I made a few changes as well. For the meat, I used deer tenders cut into stew-sized pieces and I browned the meat first using the "Saute" setting. Then I added onion, garlic, and two whole Portobello mushrooms broken into large pieces. I followed the rest of the recipe but added more liquid. After stopping the Saute mode and switching to Pressure Cooking Mode, I set it for 35 minutes and voila! Dinner was ready! I served it over rice as suggested.

I would appreciate it if they provided a healthier alternative to using processed ingredients like packaged onion soup in their recipes. For instance, in recipes that call for Campbell's cream of mushroom soup. This product is not nutritious and I wish they would offer a better option.

This recipe is incredibly simple and tasty! I diced my own meat from a chuck roast, removed the excess fat and butter, and served it over egg noodles. Delicious!

I absolutely adored this dish. It was too plentiful for just one serving, so I decided to freeze extra portions for later enjoyment, and they were just as delicious when reheated. I am definitely planning to experiment with using chicken breasts next time.