Description
This Slow Cooker Creamy Garlic Beef Pasta is a comforting and hearty dish perfect for busy days. Tender beef stew meat is seared and then slow-cooked with garlic, Italian seasoning, beef broth, and cream to create a rich and flavorful sauce. Tossed with your choice of penne or rotini pasta and garnished with fresh parsley, this meal is satisfying and easy to prepare with minimal hands-on time.
Ingredients
Scale
Meat
- 1 pound beef stew meat, cubed
Seasonings & Sauces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 4 cloves garlic, minced
Liquids & Dairy
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Other
- 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 beef cubes until browned on all sides. This seals in flavor and adds a rich depth to the dish. Once browned, transfer the beef to the slow cooker.
- Sauté Garlic and Deglaze: In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Then add beef broth to deglaze the pan, scraping up any browned bits stuck to the bottom. Pour the broth and garlic mixture into the slow cooker over the beef.
- Add Seasonings and Cook: Stir the Italian seasoning and optional red pepper flakes into the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and flavorful.
- Finish the Sauce: About 30 minutes before serving, stir in the heavy cream and grated Parmesan cheese. Mix thoroughly until the cheese melts and the sauce becomes creamy and smooth.
- Cook Pasta: While the sauce finishes cooking, prepare the pasta according to package instructions until al dente. Drain well.
- Combine and Serve: Add the cooked pasta to the slow cooker and stir to evenly coat it with the creamy beef sauce. Serve hot, garnished with freshly chopped parsley for a pop of color and freshness.
Notes
- For a spicier kick, increase or omit the red pepper flakes to taste.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce may be less rich.
- Pasta shapes like penne or rotini hold the sauce well, but feel free to use your favorite type.
- To save time, sear the beef and sauté the garlic the day before and refrigerate until ready to slow cook.
- Leftovers keep well for up to 3 days in the refrigerator and reheat nicely.
