Description
A hearty and comforting pasta dish made with tender slow-cooked beef, a rich creamy sauce, and perfectly cooked pasta, all made effortlessly in the slow cooker.
Ingredients
Units
Scale
- 1.5 lbs beef stew meat or chuck roast, cut into cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 (8 oz) block cream cheese, cubed
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 8 oz pasta (penne, rotini, or similar)
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium-high heat, heat olive oil and sear the beef until browned on all sides. Transfer to the slow cooker.
- Add chopped onion, minced garlic, cream of mushroom soup, beef broth, cream cheese, Italian seasoning, salt, pepper, and paprika to the slow cooker. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the beef is tender.
- Cook the pasta separately according to package instructions. Drain and set aside.
- Stir the cooked pasta and Parmesan cheese into the slow cooker. Mix well until everything is evenly coated.
- Cover and cook for an additional 15-20 minutes on low to let the flavors combine.
- Garnish with chopped parsley before serving.
Notes
- Use cream of chicken or cream of celery soup as a substitute for mushroom soup if preferred.
- For a spicier kick, add a pinch of red pepper flakes.
- Pasta should be added at the end to avoid becoming mushy.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg