Description
A rich and comforting creamy slow cooker beef pasta recipe that combines tender beef stew meat with a flavorful tomato and cream sauce, perfectly paired with al dente pasta for an easy and satisfying meal.
Ingredients
Scale
Beef and Seasonings
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Vegetables and Liquids
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup beef broth
Dairy and Cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pasta
- 12 ounces pasta (such as penne or rigatoni)
Instructions
- Season the beef. Place the beef stew meat in the slow cooker and season it evenly with salt, black pepper, and garlic powder to enhance the meat’s flavor.
- Add aromatics and liquids. Add the diced onion, minced garlic, crushed tomatoes, and beef broth to the slow cooker, creating a rich base for the sauce.
- Combine ingredients. Stir all the ingredients together gently to blend the flavors and coat the beef well.
- Slow cook the beef. Cover the slow cooker with the lid and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and the flavors are well developed.
- Add cream and cheese. Once the beef is tender, stir in the heavy cream and grated Parmesan cheese to create a creamy, luscious sauce.
- Prepare the pasta. Cook the pasta according to the package instructions until al dente, then drain well.
- Combine pasta and beef sauce. Add the drained pasta into the slow cooker and stir well to coat the pasta thoroughly with the creamy beef mixture.
- Serve. Serve the creamy slow cooker beef pasta hot, garnished with extra Parmesan cheese if desired, for a comforting and delicious meal.
Notes
- For best results, use a chewy pasta like penne or rigatoni that holds up well in the sauce.
- You can substitute beef stew meat with chuck roast cut into cubes.
- If you prefer a spicier dish, add red pepper flakes with the seasonings.
- Make sure not to overcook the pasta when boiling since it will absorb sauce in the slow cooker.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
