Description
This Slow Cooker Creamy Garlic Beef Pasta is a comforting and hearty one-pot meal perfect for busy days. Tender beef stew meat simmers slowly with garlic, beef broth, and Italian seasonings, then combines with creamy Parmesan sauce and perfectly cooked pasta for an easy, flavorful dinner that the whole family will love.
Ingredients
Scale
Main Ingredients
- 1 pound beef stew meat, cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 12 ounces pasta (penne or rotini work well)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Heat olive oil in a skillet over medium-high heat and sear the cubed beef stew meat until browned on all sides. This step develops rich flavor. Transfer the seared beef to the slow cooker.
- Sauté Garlic and Deglaze: In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Pour in the beef broth to deglaze the skillet, scraping up any browned bits, then transfer this mixture into the slow cooker with the beef.
- Add Seasonings and Slow Cook: Stir in Italian seasoning and red pepper flakes if using. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and flavorful.
- Add Cream and Cheese: About 30 minutes before serving, stir in the heavy cream and grated Parmesan cheese into the slow cooker. Mix well until the cheese melts and the sauce becomes creamy and smooth.
- Cook Pasta: Meanwhile, cook the pasta according to the package instructions until al dente. Drain the pasta thoroughly.
- Combine Pasta and Sauce: Add the cooked pasta directly into the slow cooker and stir gently to coat it evenly with the creamy beef sauce.
- Garnish and Serve: Serve the creamy garlic beef pasta hot, garnished with freshly chopped parsley for a pop of color and fresh taste.
Notes
- For extra flavor, you can use fresh Italian herbs instead of dried Italian seasoning.
- Red pepper flakes are optional; omit if you prefer a milder dish.
- Make sure to not overcook the pasta to avoid it becoming mushy when combined in the slow cooker.
- This recipe can be made a day ahead; just store it in the refrigerator and warm gently before serving.
- Leftovers can be kept sealed in the fridge for up to 3 days.
