Slow Cooker Creamy Beef Pappardelle

This Slow Cooker Creamy Beef Pappardelle is easy and delicious! Tender beef, sliced mushrooms, garlic, onions, and pasta are coated in a creamy ragu sauce.

Why I love this recipe

This delicious beef ragu is the ultimate comfort food and it has only 5 minutes of prep, just 4 steps, and serves just 2-4 people.

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Substitutions

I like to use beef stew cubes, but you could also use boneless beef chuck roast, boneless short ribs, flank steak, or ground beef.

You can use your favorite pasta instead of pappardelle.

If you’re not a fan of mushrooms you could omit them from the recipe.

Equipment used for this recipe

• ​slow cooker

How to make Slow Cooker Creamy Beef Pappardelle

Step 1 – Set the slow cooker to low heat and add the chunks of beef, onions, garlic, beef broth, mushrooms, and Italian seasoning.

Step 2 – Cover and cook for 7 1/2 hours or until the meat is tender.

Step 3 – Then add the pasta and cook for an additional 30 minutes.

Step 4 – Turn off the heat, stir in the heavy cream, season with salt and pepper, and serve immediately.

Pro Tips

Store leftovers in an airtight container for 4-5 days in the fridge.

You may also enjoy

• Slow Cooker Easy Beef Stew
• Beef Roast with Vegetables
• Individual Beef Pot Pies
• Ground Beef Stroganoff

Slow Cooker Creamy Beef Pappardelle

Zona House

This Slow Cooker Creamy Beef Pappardelle is easy and delicious! Tender beef, sliced mushrooms, garlic, onions, and pasta are coated in a creamy ragu sauce. This delicious beef ragu is the ultimate comfort food and has only 5 minutes of prep, just 4 steps, and serves just 2-4 people.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 5 minutes mins

Course Beef, Dinner

Cuisine American Italian

Servings 4

Calories 314 kcal

Equipment

• 4-Quart Slow Cooker

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ ½ pound cubed beef stew meat (thawed or frozen)
• ▢ ½ cup yellow onion (chopped)
• ▢ 2 teaspoons jarred minced garlic
• ▢ 1 cup beef broth
• ▢ 4 ounces sliced mushrooms
• ▢ 2 teaspoons Italian seasoning
• ▢ 4 ounces pappardelle pasta
• ▢ ½ cup heavy cream
• ▢ Salt and black pepper (to taste)

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Instructions

 

• Set the slow cooker to low heat and add the meat, onions, garlic, beef broth, mushrooms, and Italian seasoning.
• Cover and cook for 7 1/2 hours or until the meat is tender.
• Then add the pasta and cook for an additional 30 minutes.
• Turn off the heat, stir in the heavy cream, season with salt and pepper, and serve immediately.

Notes

• I like to use beef stew cubes, but you could also use boneless beef chuck roast, boneless short ribs, flank steak, or ground beef.
• You can use your favorite pasta instead of pappardelle.
• If you’re not a fan of mushrooms you could omit them from the recipe.
• Store leftovers in an airtight container for 4-5 days in the fridge.

Nutrition

Serving: 1Calories: 314kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 93mgSodium: 159mgPotassium: 553mgFiber: 2gSugar: 3gVitamin A: 473IUVitamin C: 3mgCalcium: 66mgIron: 2mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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