Description
This Slow Cooker Creamy Garlic Beef Pasta is a comforting, creamy dish loaded with tender beef, savory garlic, and a rich Parmesan sauce. Perfect for busy days when you want a hearty, flavorful dinner with minimal effort!
Ingredients
- 1 lb 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 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 8 oz pasta (penne or any favorite shape)
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
1️⃣ Prepare the beef: In a slow cooker, combine the beef stew meat, diced onion, and minced garlic.
2️⃣ Make the sauce: In a separate bowl, mix the cream of mushroom soup, beef broth, heavy cream, dried basil, and dried oregano. Pour this mixture over the beef in the slow cooker, and stir to coat evenly.
3️⃣ Cook: Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and the flavors have melded.
4️⃣ Cook the pasta: About 30 minutes before the end of the slow cooking time, cook the pasta according to package instructions until al dente. Drain and set aside.
5️⃣ Combine pasta and cheese: Stir the cooked pasta into the slow cooker. Add the grated Parmesan cheese and season with salt and pepper to taste. Mix well to combine all the flavors.
6️⃣ Let flavors meld: Allow the dish to cook for an additional 10-15 minutes so the pasta absorbs the sauce and the flavors meld together.
7️⃣ Serve: Serve hot, garnished with fresh parsley if desired. Enjoy!
Notes
- Pasta substitutions: Short pasta shapes like rigatoni, rotini, or fusilli work well and soak up the sauce beautifully.
- Add veggies: For extra color and nutrition, add baby spinach or sautéed mushrooms when you stir in the pasta.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Category: ~450 kcal per serving
Nutrition
- Serving Size: 4-5