Garlic Beef Pasta Slow Cooker (Printable Version)
Tender slow-cooked beef infused with garlic and savory seasonings combines with pasta for a comforting, flavorful dinner.
# Ingredients:
→ Beef and Seasonings
01 -
2 pounds beef chuck roast or stew meat, cut into chunks
02 -
4 garlic cloves, minced
03 -
1 teaspoon Italian seasoning
04 -
1/2 teaspoon onion powder
05 -
1/2 teaspoon paprika
06 -
1 teaspoon salt (adjust to taste)
07 -
1/2 teaspoon black pepper
→ Sauce and Pasta
08 -
3 cups beef broth
09 -
1 tablespoon tomato paste
10 -
2 cups uncooked pasta of your choice
→ Finishing Touches
11 -
1/2 cup grated Parmesan cheese (or shredded mozzarella)
12 -
2 tablespoons olive oil (for browning beef)
13 -
Fresh parsley, chopped (for garnish)
# Steps:
01 -
Heat olive oil in a skillet over medium-high heat. Brown beef chunks for about 3 minutes per side to enhance flavor.
02 -
Transfer beef chunks to slow cooker. Add minced garlic, Italian seasoning, onion powder, paprika, salt, and pepper. Stir thoroughly to coat beef evenly with seasonings.
03 -
Pour beef broth into the slow cooker and stir in tomato paste until well incorporated to create the sauce base.
04 -
Cover and cook on low for 6-8 hours or high for 3-4 hours until beef is fork-tender and easily shreds.
05 -
About 20 minutes before serving, cook pasta in salted boiling water according to package directions. Drain thoroughly.
06 -
Shred beef directly in slow cooker or leave in chunks as preferred. Add drained pasta to the slow cooker and combine with beef and sauce.
07 -
Stir in Parmesan or mozzarella cheese until melted and fully incorporated into the sauce.
08 -
Garnish with fresh chopped parsley and serve immediately while hot.
# Notes:
01 -
For a creamier sauce, add a splash of heavy cream or a tablespoon of cream cheese at the end of cooking.
02 -
Boost nutritional value by adding steamed broccoli, spinach, or peas when combining with pasta.
03 -
This dish reheats exceptionally well, making it perfect for meal preparation.
04 -
Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.