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Creamy Slow Cooker Beef Pasta

A delightful dish that combines creamy sauce with tender beef and pasta, perfect for busy days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Beef and Sauce
  • 1 pound beef stew meat, cut into bite-sized pieces Perfect for slow cooking, rich flavor.
  • 1 small onion, diced Adds savory base flavor.
  • 4 cloves garlic, minced Brings robust flavor.
  • 1 can cream of mushroom soup (10.5 oz) Adds creaminess and depth.
  • 1 cup beef broth Enriches flavor profile.
  • 1 cup heavy cream Creates a luscious, velvety sauce.
  • 1 teaspoon dried basil Contributes fresh herbal note.
  • 1 teaspoon dried oregano Adds warmth and earthiness.
  • Salt and pepper, to taste Fundamental for seasoning.
For the Pasta and Topping
  • 8 ounces pasta (penne or your favorite shape) Filling component for the dish.
  • 1 cup grated Parmesan cheese Adds umami flavor.
  • 1 tablespoon fresh parsley, chopped Optional garnish for freshness.

Method
 

Preparation
  1. Start by placing the beef stew meat, diced onion, and minced garlic in the slow cooker.
  2. In a bowl, whisk together the cream of mushroom soup, beef broth, heavy cream, dried basil, and dried oregano.
  3. Pour this mixture over the beef, onion, and garlic in the slow cooker, stirring gently to combine.
Cooking
  1. Cover the slow cooker and let it cook on low for 6-8 hours.
  2. About 30 minutes before the beef is ready, cook the pasta according to package directions until al dente.
  3. Drain the pasta and set it aside.
  4. When the beef is tender, stir the cooked pasta into the slow cooker.
  5. Add the grated Parmesan cheese, salt, and pepper, mixing well to combine all ingredients.
  6. Let the mixture cook for an additional 10-15 minutes.
Serving
  1. Garnish with chopped parsley if desired, and enjoy your creamy, cheesy beef pasta hot.

Notes

For a healthier twist, use whole grain or gluten-free pasta. Substitute heavy cream with half-and-half or a dairy-free alternative for a lighter option. This dish stores well in the refrigerator for a few days and can be frozen.