Description
A comforting slow-cooked dish featuring tender beef, creamy mushroom sauce, and pasta, perfect for family gatherings.
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 can cream of mushroom soup (10.5 oz)
- 1 cup beef broth
- 1 cup heavy cream
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 8 oz pasta (penne or any favorite shape)
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (optional for garnish)
Instructions
- In a slow cooker, combine the beef stew meat, diced onion, and minced garlic.
- In a separate bowl, mix the cream of mushroom soup, beef broth, heavy cream, dried basil, and dried oregano. Pour this mixture over the beef in the slow cooker and stir to coat evenly.
- Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and the flavors have melded.
- About 30 minutes before the end of the slow cooking time, cook the pasta according to package instructions until al dente. Drain and set aside.
- Stir the cooked pasta into the slow cooker. Add the grated Parmesan cheese and season with salt and pepper to taste. Mix well to combine all the flavors.
- Allow the dish to cook for an additional 10-15 minutes so the pasta absorbs the sauce and the flavors meld together.
- Serve hot, garnished with fresh parsley if desired. Enjoy!
Notes
For richer flavor, brown the beef before adding to the slow cooker. Experiment with different pasta shapes and feel free to add vegetables like peas or mushrooms.