Description
A comforting slow cooker pasta dish made with tender beef, a creamy mushroom-based sauce, and Parmesan cheese, perfect for easy family dinners.
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 8 oz pasta (penne or similar short pasta)
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Season the beef stew meat lightly with salt and black pepper.
- Add the beef, diced onion, and minced garlic to the slow cooker.
- Pour in the cream of mushroom soup and beef broth, stirring gently to combine.
- Sprinkle in dried basil and oregano. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the beef is tender.
- About 20 minutes before serving, cook pasta according to package instructions until al dente. Drain and set aside.
- Stir the heavy cream into the slow cooker, then add cooked pasta and Parmesan cheese.
- Mix gently until well combined and creamy. Let sit 5 minutes to thicken slightly.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Use chuck roast cut into cubes if stew meat is unavailable.
- Add a splash of broth when reheating to loosen the sauce.
- Avoid overcooking pasta by always cooking it separately.
- Prep Time: 10 minutes
- Cook Time: 6 hours