Description
A comforting and hearty pasta dish featuring tender beef, rich garlic, and a creamy finish with cheese, perfect for chilly evenings.
Ingredients
- 2 pounds beef chuck roast or stew meat (cut into chunks)
- 4 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 3 cups beef broth
- 1 tablespoon tomato paste
- 2 cups uncooked pasta of your choice
- 1/2 cup grated Parmesan cheese (or shredded mozzarella)
- 2 tablespoons olive oil (optional, for browning beef)
- Fresh parsley (chopped, optional, for garnish)
Instructions
- Prep the beef: If desired, brown the beef chunks in a skillet with olive oil over medium-high heat for about 3 minutes per side. This step is optional but adds extra flavor.
- Assemble in the slow cooker: Add the beef chunks to the slow cooker. Sprinkle with garlic, Italian seasoning, onion powder, paprika, salt, and pepper. Stir to coat the beef evenly.
- Add broth and tomato paste: Pour in the beef broth and stir in the tomato paste. This creates the flavorful base for the sauce.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and easily shredded with a fork.
- Cook the pasta: About 20 minutes before the beef is done, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Combine pasta and beef: Once the beef is tender, shred it with a fork directly in the slow cooker or leave the chunks whole. Add the cooked pasta to the slow cooker and stir to combine.
- Add cheese: Stir in the Parmesan or mozzarella cheese until melted and creamy.
- Serve: Garnish with fresh parsley if desired, and serve warm.
Notes
For a thicker sauce, simmer uncovered for the last 30 minutes. Add vegetables like carrots or peas for extra nutrition.
