Description
This Slow Cooker Creamy Garlic Beef Pasta is a comforting and hearty dish combining tender beef stew meat simmered with garlic, Italian seasoning, and a rich creamy sauce made with heavy cream and Parmesan cheese. Perfect for an easy hands-off meal, the savory sauce melds beautifully with penne or rotini pasta, garnished fresh with parsley for a burst of color and flavor.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef stew meat, cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Liquids and Dairy
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pasta and Garnish
- 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. Season the beef stew meat with salt and black pepper and sear the cubes until they are browned on all sides. Transfer the browned beef to the slow cooker.
- Sauté Garlic and Deglaze: In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Add the beef broth to deglaze the pan, scraping up any browned bits, then pour this mixture into the slow cooker over the beef.
- Add Seasonings and Slow Cook: Stir in the Italian seasoning and optional red pepper flakes into the slow cooker. 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.
- Finish the Sauce: About 30 minutes before serving, stir the heavy cream and grated Parmesan cheese into the slow cooker. Mix well until the cheese melts and the sauce becomes creamy and rich.
- Cook the Pasta: While the sauce is finishing, cook the pasta according to package instructions until al dente. Drain the pasta well.
- Combine and Serve: Add the cooked pasta to the slow cooker and gently toss to coat the pasta with the creamy beef sauce. Serve the pasta hot, garnished with freshly chopped parsley for a touch of freshness.
Notes
- If you prefer a thicker sauce, you can remove the lid of the slow cooker during the last 30 minutes to reduce the liquid slightly.
- The red pepper flakes are optional and can be adjusted for desired spice level.
- For a lower fat version, substitute heavy cream with half-and-half or a lighter cream alternative, though the sauce will be less rich.
- Make sure not to overcook the pasta; it should be al dente before mixing with the sauce to avoid mushiness.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
