why make this recipe
Creamy Slow Cooker Beef Pasta is an easy and comforting dish that brings the family together. It’s hearty, flavorful, and requires minimal effort. You can set it up in the morning and let it cook throughout the day. The slow cooker does all the work for you, making it perfect for busy days. Plus, the rich cream sauce combines beautifully with tender beef and pasta, creating a satisfying meal everyone will love.
how to make Creamy Slow Cooker Beef Pasta
Ingredients :
For the Beef and Sauce:
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 can cream of mushroom soup (10.5 oz)
- 1 cup beef broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Pasta and Topping:
- 8 ounces pasta (penne or your favorite shape)
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Directions :
- Combine Ingredients: Place the beef stew meat, diced onion, and minced garlic in the slow cooker.
- Mix Sauce: In a bowl, whisk together the cream of mushroom soup, beef broth, heavy cream, dried basil, and dried oregano. Pour this mixture over the beef, onion, and garlic in the slow cooker, stirring to combine.
- Slow Cook: Cover and cook on low for 6-8 hours, or until the beef is fork-tender.
- Cook Pasta: About 30 minutes before the beef is ready, cook the pasta according to package directions until al dente. Drain the pasta and set it aside.
- Add Pasta and Cheese: Stir the cooked pasta into the slow cooker. Add the grated Parmesan cheese, salt, and pepper, mixing well.
- Finish: Let the mixture cook for an additional 10-15 minutes to allow the flavors to meld.
- Serve: Garnish with chopped parsley, if desired, and enjoy hot.
how to serve Creamy Slow Cooker Beef Pasta
Serve this dish warm straight from the slow cooker. It goes great with a side salad or some crusty bread. You can also sprinkle extra Parmesan cheese on top or add more fresh parsley for a fresh look.
how to store Creamy Slow Cooker Beef Pasta
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. If you want to freeze it, place it in a freezer-safe container after it cools. You can freeze it for up to 2 months. When ready to eat, thaw it overnight in the fridge and reheat on the stove or in the microwave.
tips to make Creamy Slow Cooker Beef Pasta
- For extra flavor, consider searing the beef in a skillet before adding it to the slow cooker.
- Use whole grain or gluten-free pasta if you prefer healthier or dietary-friendly options.
- Feel free to add vegetables like bell peppers, carrots, or peas for added nutrients and texture.
variation
You can switch up the protein by using chicken or turkey instead of beef. For a lighter version, try substituting the heavy cream with a lighter cream or yogurt. You can also replace the cream of mushroom soup with another cream soup, such as cream of chicken.
FAQs
1. Can I make this recipe on the stovetop instead?
Yes, you can make it on the stovetop by simmering the beef and sauce for about 1-1.5 hours until the beef is tender, then adding the cooked pasta.
2. Can I use a different type of pasta?
Absolutely! You can use any pasta shape you like, such as fusilli or rotini. Just make sure to adjust the cooking time accordingly.
3. Is there a way to make this dish spicier?
Yes, you can add red pepper flakes or a dash of hot sauce to the sauce mixture for an added kick.
Creamy Slow Cooker Beef Pasta
Ingredients
For the Beef and Sauce
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 can cream of mushroom soup (10.5 oz)
- 1 cup beef broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Pasta and Topping
- 8 ounces pasta (penne or your favorite shape)
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
- Place the beef stew meat, diced onion, and minced garlic in the slow cooker.
- In a bowl, whisk together the cream of mushroom soup, beef broth, heavy cream, dried basil, and dried oregano. Pour this mixture over the beef, onion, and garlic in the slow cooker, stirring to combine.
Cooking
- Cover and cook on low for 6-8 hours, or until the beef is fork-tender.
- About 30 minutes before the beef is ready, cook the pasta according to package directions until al dente. Drain the pasta and set it aside.
- Stir the cooked pasta into the slow cooker. Add the grated Parmesan cheese, salt, and pepper, mixing well.
- Let the mixture cook for an additional 10-15 minutes to allow the flavors to meld.
Serving
- Garnish with chopped parsley, if desired, and enjoy hot.